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Vines Chardonnay (55 %), Pinot Nero (45 %)
Bubbles Jahrgangswein, Millesimato, Millésimé

Color: Golden yellow with straw reflections, fine perlage.
Smell: The nose is complex, opens with candied fruit (peach and quince) and evolves into notes of vanilla and brioche.
Taste: On the palate it is fresco and balanced, with aromas of peaches and pears in syrup, then citrus notes with a long finish.
Food pairing: Perfect for fish and shellfish dishes, tartare and sushi, cheeses and white meats.

Production areas: Pinot Noir (Hautvillers, Aÿ, Bouzy, Mareuil sur Aÿ), Chardonnay (Cramant, Avize, Mesnil sur Oger, Cuis)
Vinification and aging: this champagne ages in the cellar at a temperature of 10 ° C for a minimum of 48 months, is absorbed and administered (9 g / l of sugar) and the purchase of a liqueur based on Chardonnay and Pinot Noir is added .

Champagne de Castellane

Viscount Florens de Castellane, heir of one of the oldest families in France, founded his champagne house in Épernay in 1895. Visionary and determined to promote his brand in the eyes of the world, choose the "Saint-Andrews" red cross as a logo as a tribute to the standard of the oldest regiment in the Champagne region. Boni de Castellane, cousin of the viscount, is responsible for the distribution of Paris and quickly makes it the favorite champagne of the Parisian "Smart-Set" during the Belle-Epoque period: in theaters, high-end restaurants, Castellane and rivers in the more fashionable places. In 1902, the Casa di Castellane asked the famous Italian painter Leonetto Cappiello to design his first advertising poster. Since then, de Castellane has developed a real patronage of artistic posters with an incredible collection of paintings and posters. Directed by Fernand Mérand, "Union Champenoise" acquired by Castellane and integration into its impressive buildings located on the famous "Avenue de Champagne". The de Castellane brand is preserved. Thanks to its prestige and great notoriety, the article "Union Champenoise" is finally renamed "Champagne de Castellane". Alexandre Mérand, son of Fernand, who owned his champagne house, purchased by Castellane in 1927. Not only focused on the French market but also on the world, he began to export from Castellane all over the world: London, Brussels, Berlin, Stockholm, New York, Sydney. The premature death of Alexandre Mérand forced by his family to observe the user, under the direction of his daughter Claude Mérand, married to Bernard de Nonancourt, owner and director of Champagne Laurent-Perrier. De Castellane joined the Laurent-Perrier group in 1999 and is still owned and managed by the Nonancourt family. The development of quality and consistent champagne requires a patient, precise and meticulous hand. Therefore, all the harvesting is done by hand in order to preserve each grape until pressure. The character of each village or cru is therefore preserved by the individual vinification of Chardonnay, Pinot Noir and Pinot Meunier in specially adapted vats. Fermentation takes place at low temperatures to emphasize the elegance and aromatic complexity of each variety and cru. A meticulous selection, orchestrated by the cellar master, brings together all the different wines in a harmonious blend, encapsulating the "Castellane style". Immerse yourself in the cool humidity of 6 km long chalk cellars, the bottles mature for a period of years, a process that provides the wine to use its structure, acquires aromatic quality and color and produces a fine and lively mousse. The winemakers followed by each wine with regular tastings and tests controlled by the quality control laboratory. Then choose to closely monitor the maturity of the wine and choose the right time for clarification. The cellar master can add a final touch to the wines with the dosing liqueur, which keeps the consistency and character of every champagne from the Castellane range.

Classic Method

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