Cuvée à l’Ancienne Millésime 2016 Grand Cru
« A grand tribute to traditional methods, this cuvée combines the House’s best practices: 50% Pinot Noir and 50% Chardonnay from a single vintage are aged and vinified in 205-liter Champagne barrels sourced from Champagne forests, then matured for six years in the cellars. Rich, with aromas of almond and nougat, the Cuvée à l’Ancienne opens with hints of mint.
Both powerful and full-bodied, it offers flavors of candy, dried fruit, and beeswax on the palate, culminating in an explosive finish that unfolds in stages over nearly a minute. As the culmination of this tribute, the Cuvée à l’Ancienne invites you to discover a technique predating the wire cage (1850): corking and securing the bottle in the cellar. A true ritual unfolds before accessing the precious beverage, delicately untying the hemp string with a tool. » Authentic little scissors…
Limited edition of 1,000 bottles.
This vintage is made without filtration, with natural cold stabilization and malolactic fermentation.
Cuvée à l'ancienne grand cru millésime 2016
Pinot Noir
Chardonnay
50% Pinot Noir (red grape variety) and 50% Chardonnay (white grape variety). Aged and vinified in oak barrels, specifically 205-liter Champagne oak casks, then sealed with a traditional cork stopper on a square ring, this cuvée will age for a minimum of 6 years on its lees in the cellar.
Extra-Brut - Dosage 5 g/l
Appearance: Luminous, satiny, and dense, pale yellow gold with deep straw-yellow highlights.
Initial aromas: Praline, cocoa, toasted hazelnut, roasted notes, nougat, morel, mirabelle plum, candied peach, mandarin.
With aeration: Roasted pineapple, iodine, honey, fig, cherry, warm butter, candied lemon, candied apricot.
Palace: Clean and fresh attack, creamy and integrated effervescence, luscious and smooth fruitiness, lemony acidity, fleshy fruit, freshness, and a chalky purity.
• Parmesan shavings aged at least 40 months.
• Seared scallops with walnut butter.
• Turbot cooked on the bone, parsnip purée thickened with white chocolate, baby greens, and spring vegetables.
• Chestnut velouté with pan-seared foie gras.
• Chicken supremes with morel sauce.
• Grilled hanger steak with Béarnaise sauce.
• 1 000 bottles (75 cl).