Champagne Brut Bollinger Special Cuvée 75 cl

Description

History

The maison was founded in 1829 by Athanase Louis Emmanuel Count of Villermont in partnership with the German Joseph Bollinger and Paul Ranaudin. It was the German himself, in the years to come, who became the symbolic man of the company that still bears his name today. Bollinger has always focused on the quality of the product, obviously helped by the favorable position in which his vineyards are located, even arriving in 1884 to receive the Royal Warrant of the English Court. To date, the company has about 160 hectares which extend mainly in the Montagne de Reims and Ay, half classified as Grand Crus and the rest as Premier Crus.

Grapes used

Pinot Noir 60%

Chardonnay 25%

Pinot Meunier 15%

Production method

It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). For the composition of this cuvée the musts deriving from the first pressing of the grapes are always used; vintage wines are skilfully combined with a prevalence of reserve wines, in order to obtain wines with character and complexes.

Alcohol content

12.5%

Tasting notes

It has an intense straw yellow color with golden notes, a fine and elegant perlage. On the nose, notes of ripe yellow fruit, hints of fruit, including candied fruit, flowers, but also notes of yeast, melted butter, toasted almonds. Extremely elegant and refined nose. Powerful, enveloping in the mouth, with the effervescence that accompanies the sip, the freshness and minerality obtained in aging come back on the finish. Truly complete and balanced.

Possible combinations

It goes perfectly with dishes based on white meat or fish, and is able to hold up with the combination even with more substantial dishes or with more complex flavors, for example dishes flavored with truffles, aged cheeses or spices.