Grande Réserve - Grand Cru - Brut
The vintage
- Non-vintage Brut
- Pinot Noir and Chardonnay, blend of vintages, perpetual cuvée since 1874
- Reserve 50% (reserve + base = double bottling volume)
Location
Bouzy at over 95%, Ambonnay and Louvois (Grands Crus, Montagne de Reims)
Terroir
- Full chalk basement and clay-limestone soil, regular south-facing exposure
- Climate of the Paris Basin, with mild winters, uncertain springs, hot summers, and cool but usually quite beautiful autumns
In the vineyard
- Sustainable viticulture: High Environmental Value and Sustainable Viticulture certifications in Champagne (organic fertilizers, cover crops, and other agroecological techniques).
- Old vines are no longer uprooted but interplanted to preserve genetic potential.
Harvest
- Manual picking
- Sorting on the vine if necessary
- White crates to lower the temperature of the grapes
Winemaking
- Traditional pressing, juice fractionation
- Flotation settling for 4 hours (to limit impurity infusion)
- Fermentation thermoregulation at 18°C.
- Fermentation in tanks adapted to the volumes of the fractions.
Ageing
- Fine lees conservation during fermentation
- Stainless steel tanks to avoid the addition of exogenous aromas
- Malolactic degradation for the development of wines
- Bottling in July when the wines are mature
- Stock rotation of tanks and bottles of around 7 years
Varietals
Pinot Noir : 67%
Chardonnay : 33%
Specifications
Alcohol content : 12.5% % vol.
Age of vines : Over 35 years old years old
Dosage : 6 g/l
Contains sulphites.
Ingredients & nutrition ›
Serving
Serving temperature: 13°C
Aging potential: 2/4 years
Tasting
This perpetual cuvée initiated in 1874 is a perfect balance with the generous Pinot Noir supported by the lively and expressive Bouzy Chardonnay.
Visual appearance
Sparkling bubble, golden dress
At nose
Intense, dried fruits, baked apple, small red fruits.
On the palate
Vivid and direct attack, good balance and beautiful length on the palate. Vinous overall.
Food pairings
- Cold starters (around vegetables, terrines, fresh goat cheeses)
- Raw or cooked, cold or hot iodized dishes (shellfish, seafood, crustaceans)
- Raw and marinated fish and/or carpaccio, noble sea or freshwater fish
- White meat (poultry, veal, sweetbreads)
- Oriental and spicy cuisine (curry, Thai cuisine, Indian)
- Desserts made with dried fruits, hazelnuts, walnuts
Classic food and wine pairings
Aperitif, International cuisine, Sea food, Shellfish, French cuisine, White meat, Poultry
Find our wines
Champagne BARNAUT
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