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Choosing well your Champagne

What are the various types of Champagne wines ?

A wine called Champagne is above all an '' assemblage '', this is the official term in oenology. By mixing clear wines obtained from grape varieties, soils and years with different aromatic and organoleptic qualities, the art of assembling means creating a wine of quality superior to all the base wines.

This assemblage of varieties is indicated for each of our Champagne wines. (see '' the 3 king varieties of Champagne'' ).

Producing a good Champagne wine is ensured by the quality of the raw materials (grapes) but also by the expertise of the cellar master, who enables to recover the spirit of our Wine House.
Most of the Champagne wines are called '' brut'' (raw) because of their low sugar-dosage. Here are the dosages of the various cuvées.

Brut : from 6 to 8 grammes of sugar per bottle. Semi-dry : more than 24 grammes of sugar per bottle.​
 

 

champagne Brut
 

It is the reference Champagne. Its low sugar-dosage makes it an ideal Champagne as an apéritif and for meal.

 

champagne Brut millésimé

It is made solely of wines from a same harvest. The Millésime highlights an exceptional harvest year. We let them age at least 5 years in the cellar before commercialising it. Our latest millésimes are 2008,  2006, 2004, 2002, 1996 millésime exceptionnel.
 

champagne Demi-sec

It differs from Brut in a higher sugar dosage (24 grammes sugar per bottle). It is recommended to taste it with a dessert. 
 

champagne Rosé

It is the only french wine that allows the assemblage of red wine (Pinot Noir and Pinot Meunier, coming from our ripest parcels) and still wine..


champagne blanc de noirs

It is exclusively produced with black white-fleshed grape (Pinot Noir, Pinot Meunier). They are powerful and original Champagnes with a broad aromatic palette. 
 

champagne Blanc de Blancs

Produced from a white cépage (Chardonnay), it is a fresh and delicate Champagne. This cépage is not the most common on the Montagne de Reims, that's why it is less prevalent in the composition of our Champagne wines, however it adds an essential freshness to the assemblage.

 

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