Bollinger Grand Cuvée
Grand Cuvée from Bollinger is made from 60% Pinot noir, 25% Chardonnay and 15% Pinot meunier. More than 85% of the wine is a mixture of different Grands Crus and Premiers Crus cuvées. The finalized champagne is stored for more than 30 months, ie twice as long as required by the rules of the Champagne Appellation. The dosage is moderate, 8-9 grams per liter.
- Country : France
- Region : Champagne
- Grape variety : Pinot noir, Chardonnay, Pinot meunier
- Classification : AOP Champagne
- Awards : 17 / 20 Jancis Robinson, 16.5 / 20 Gault & Millau, 16 / 20 Bettane & Desseauve, Silvermedalj Decanter, 1 stjärna Guide Hachette, 16 / 20 Le Point, 91 / 100 The wine advocate, 16.5 / 20 Revue du Vin de France, 94 / 100 Wine Spectator
- Color : Sparkling
- Alcohol degree : 12 %
- Storage potential : 5-7 years
- Volume : 75 cl
Presentation of the vineyard
It all started with Athanasius Villermont, the youngest son of a noble family who became known as a soldier during the American War of Independence. He inherited a large area near Aÿ, but as an aristocrat, he was forbidden to conduct ordinary trade. He then met Joseph Bollinger, who left his native Germany to learn Champagne trade, as well as Paul Renaudin, originally from Champagne and fascinated by wine. February 6, 1829, the company Renaudin Bollinger & Co. was created. Joseph was responsible for the sales and Paul for the wine cellar and that is how it went on. Bollinger is still a family business today but since 2008, the company is run for the first time by a manager who is not from the family. Jérôme Philipon comes from Champagne and has put in place the modernization and investment plan initiated by his predecessor. Bollinger continues today it's artisan production, but has also added the most innovative technology to guarantee a perfect end product.
A golden color with very small bubbles. The nose is aromatic and complex; ripe fruit and spices; roasted apples, compote and peach. The palate has a subtle combination of structure, length and liveliness. The bubbles are small and soft as velvet. Aromatichints of pears, brioche and spices. Some notes of fresh walnut. To pair with fish and especially with sushi and sashimi. Preferably with shrimps and lobsters. Chicken and white meat. Also to try with Parmesan cheese and Parma ham.