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The Cuvée Saint-Pétersbourg comes from the blending of Pinot Noir, which predominates, Chardonnay and Pinot Meunier. A great Champagne, in homage to the courage and character of Madame Clicquot in 1814 despite the world war managed to have her Champagne delivered to Russia./ p>
The excellence rarity.
Among the most famous champagne, an exceptional year.
The magnum format of an assembly of 20 Cru, Pinot Nero 30%, Pinot Monier 20%, Chardonnay 50% p>
Réserve Impériale is a champagne with a structure based on Pinot Noir, ideal for the table.
Champagne composed of 50% Pinot Noir, 35% Chardonnay and 15% Pinot Meunier.The traditional assembly of this cuvée includes at least 25 different wines, of which 20% are reserve wines and aged for three years in the cellars. p>
Réserve Millesimee - MillesimatoPremière Cuvée Pinot Noir (70%), from Aÿ and Mareuil-sur-Aÿ and Chardonnay (30%) of the Côte des Blancs.
Première Cuvée consists of a majority of Pinot Noir, of which 8% vinified in red, Chardonnay and Pinot Meunier.
The color is obtained from the pressoir blacks bunches with small berries calledgrains de Demoiselles60% and 40% Chardonnay. Nose: fruit gratin, apricot, fresh figs, currants, candied citrus. Palate: mandarin crème of red fruits, raspberry finale with a hint of bergamot.
Chardonnay assembly obtained solely from grand crus and premier crus from the Côte des Blancs.
Moët & Chandon Réserve Impériale Réserve Impériale is a champagne with a structure based on Pinot Noir, ideal for the table.
100% Pinot Meunier, of which 20% with reserve wines. Always the same vinification processes, but the originality of this one cuvée em>comes from the fact that it is composed solely of Pinot Meunier from old vines (therefore there is no blending with other vines). The grapes come exclusively from the vineyards of Vrigny, a municipality classified as Premier Cru since 2003.Dosage2/3 g / l. p>
Brut Tradition - Grand Cru: 70% Pinot Noir and 30% Chardonnay, of which about 50% with reserve wines. Natural fermentation without yeast added, using only indigenous yeasts. Firstélevageon the lees it lasts about a year without burning the stages; the wine is clarified slowly as you did 50 years ago. Bottling without filtration nor fining.Dosage3/4 g / l.