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The "flagship" of our house, Brut Première Cuvée must be of the very best quality and - much more difficult - must remain true to itself in the good and bad years that the Champagne nature likes to alternate...
A demanding philosophy of quality
- exclusive use of wine from the first pressing, the purest.
- a selection of 32 villages vinified seperately - stainless steel or barrel - offering a choice that allows the composition of a judicious blend, consistent through the years.
- subtle balance of grapes in the blend : 22 % Pinot Meunier, 33 % Chardonnay and 45 % Pinot Noir.
- systematic use of “reserve" wines, set aside in previous vintages: minimum 20 % and up to 45 % if needed.
- long ageing of the wine in bottle on the lees: 3 years or more, at least the double of the legally required minimum period.
- extra maturation for a minimum of 3 months in the cellar after disgorgement, the date of which is written on the back label.
As in all our Champagnes, the "dosage” is kept very low - 8 to 9 grams of sugar per litre - so as to produce an authentic and pure wine. Our Brut is as the word describes,not an “Extra dry”.
Recommended pouring temperature of 9° in tulip shape glass. Aperitif and meal.
Eye: bright straw gold colour, revealing the exclusive use of the first pressing and the large percentage of Chardonnay. Vivid “perlage” with very delicate bubbles.
Nose: fresh and fruity, initial aromas of citrus fruits so typical of Chardonnay: lime and grapefruit. Then aromas of red fruits: redcurrant, raspberry, Morello cherry, typical of Pinot Noir. Finally smooth aromas of candied, even exotic fruits coming from the Pinot Meunier.
Palate: vivacious on the attack thanks to a low dosage respecting the authenticity of the wine. A chalky minerality. Initial flavours of citrus fruit, almond, toast... but also redcurrant jelly, cherry, fig or blackberry. Complete without being heavy, with a long, clear finish. Evolving: These aromas and fruity flavours describe the first years of ageing of this wine after it is disgorged. Properly stored in a cool cellar, laying down, protected from light, it will evolve towards more floral aromas, then spicy, and toasted until candied aromas through the years, indeed decades.