What: Wonderful super dry bubbly
Why: For its freshness and balance
Perfect with: Seafood, tuna tartare
What: Wonderful super dry bubbly
Why: For its freshness and balance
Perfect with: Seafood, tuna tartare
Produced by Champagne Laurent-Perrier - Tours-sur-Marne - France
Made in France
Few people know this. But in its early days, Champagne was not as dry as we know it today. It was, on the contrary, a magnificent sweet and effervescent wine in which the dosages, that is, the added sugar, were decidedly generous. After all, sugar had the advantage of making any drink more palatable, hiding any flaws or stylistic imperfections. The credit for changing direction belongs to Maison Perrier-Jouët, which around 1840 drastically reduced the dosage of its cuvées to meet the demand of the English market. This gave rise to the Cuvée Grand Brut, which still perfectly embodies the Maison's style. Chardonnay 20%, Pinot Noir and Pinot Meunier 40%, the grapes used for this Cuvée are selected in the different crus according to the vintage. To add complexity to the final wine, a percentage ranging from 12 percent to 20 percent of reserve wines, from previous vintages, is also added. Finally, the long maturation on the lees, in the case of Grand Brut is prolonged for at least 3 years. The result is a fresh and balanced Champagne. A wonderful super-dry bubble with great persistence. Best uncorked on an elegant occasion, this Champagne is ideal with seafood or a tasty tuna tartare.
It belongs to the elite of the Champagne Maisons. Perrier-Jouët, founded in 1811, is one of the region's most iconic Maisons. Its vineyards extend from the Côte des Blancs, to Reims and up to the Vallée de la Marne. They include, as they should, the three classic grape varieties of the region, from Pinot Noir to Meunier, but especially Chardonnay, which plays a very important role in Perrier-Jouët's production, in almost every cuvée. Another peculiarity of the Maison concerns the figure of the Chef de Cave who, in more than two hundred years of history, has seen "only" eight. Hervé Deschamps, for example, at the helm of the winery since 1993, underwent a 10-year apprenticeship alongside his predecessor before becoming "tenured." In October 2020, after nearly 30 vintages, Deschamps finally passed the baton to Séverine Frerson, the first woman to hold this position in the history of the Maison. After all, to carry out this difficult task in the best possible way, the Chef de Cave must not only be a great technician but must also have a perfect knowledge of all the crus, grapes and blends in order to be able to give birth, year after year, to wines characterized by a clearly recognizable stylistic figure.
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