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Champagne Extra-Brut, Cuvée 744, Jacquesson (jéroboam)

This cuvée brilliantly illustrates what a contemporary gastronomic champagne should be: the nose, lemony and floral, evolves on touches of complex spices. It is striking in its distinction and precedes a full, tactile, fantastically consistent palate, which wonderfully reflects the class of the great local terroirs. If it can be appreciated young, it has a remarkable potential for ageing. Guide Vert RVF: 94/100
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335,00 CHF
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Technique

Viticulture

A cuvée made from the three Grands Crus and two Premiers Crus of the House. It is made only from the first press juices, then vinified in tuns, almost always without filtration. It has a remarkable ageing potential, which is why it is offered with two maturations (see late disgorgement).

Oenology

Base 2016, harvest in Aÿ, Dizy, Hautvillers (55%), Avize and Oiry (45%): the winter and spring were rainy. Initially mild, temperatures dropped from the end of February, with heavy frosts at the end of April. The end of spring is sunny but cool, and the summer is both very hot and dry. Harvesting begins on 19 September and ends on 6 October. The harvest yields ripe and perfectly healthy grapes and the wines are aromatic and tasty, with a special mention for the very successful pinot noir. Some reserve wines complete the Cuvée. Dosage 0,75 gr/l.

Suggestions for accompaniment

Smoked salmon - Crayfish soup - Langoustines with creamy mousserons.

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