Producer: Nicolas Feuillatte

Region: Champagne

Country: France

Type: Champagne, Blanc de Blancs

Grape variety: 100% Chardonnay

Vineyard:

The success of the brand's first vintages were evident and, in order to increase production levels, Feuillatte joined together with 4000 other growers. In 1986, Feuillatte sold his business to form the CV-CNF, which at the time consisted of 5000 growers.

The CV-CNF now has access to more than 2250 hectares (5560 acres), encompassing 13 grand cru vineyards, 33 premier cru and others from the Champagne appellation. Grapes are hand-picked and include three varieties: Chardonnay (25%), Pinot Noir (25%) and Pinot Meunier (50%).

The central production facility is located in Chouilly, with a capacity of up to 304,000 hectoliters (30.4 million liters). The site is modern and is fitted with stainless steel tanks, a gyropalette riddling system and disgorging facilities.

Winemaking:

The aging process for the non-vintage Brut Champagnes takes up to three years. In the case of the vintage Brut, the Champagne is allowed to age in barrels for up to five years, but this can extended to between 8-10 years for the Palmes d'Or labels.

Tasting notes:

Appearance: Lovely, intense, bright, translucent clear gold.

Nose: Expressive, highly complex and distinguished on the bouquet, defined by lovely aromatic diversity, toasty notes intermingle with spicy fruit loaf.

Palate: Powerful attack. Complex on the palate delivering a greater impression of richness for the slightly spicy sandalwood finish.

Food pairings:

Aperitif: Smoked salmon and fresh cream blinis.
Main: Steak tartare with trout roe, Scallop carpaccio in hazelnut oil.
Cheese: Mature comte, Beaufort
Dessert: Citrus jelly terrine and lime sorbet.

Service temperature: As an aperitif, best served at 7 - 8°C. With food, best served at 10 - 12°C.

Alcohol degree: 12% Vol.