Free delivery from Fr. 300 of purchase or 18 bottles, otherwise Fr. 15

Cavesa le CAVE, le club des amateurs de vins exquis

Champagne, Extra-Brut Prémices, Egly-Ouriet

Very cleverly named Prémices, this cuvée says a lot about the Egly style. With a bright gold colour tending towards bronze, it has a brilliant nose of citrus, dried fruit and spices, the signature of pinots picked both ripe and crisp. It enters the palate vinous and full, with a saline flavour and strict, vibrant structure. The length is straight and taut and calls for salty canapés or the flesh of a worthy salmon. Vinous, A. Galloni: 90/100 : Guide Vert RVF: 90/100
Technical sheet >
58,00 CHF
diamond Rare article:

You must be a member of the Club to order. Log in with your member account, or become one by filling out this form.


In stock in our warehouses

> Click & collect

Anti-crash packaging

> Shipping & collection options

100% secure payment

> Payment options

Le CAVE's warranty

> Our commitments

Any questions about this product?

> Contact us

You want to print this article card?

> Download / Print




This new cuvée is a blend of equal parts of the 3 grape varieties. The grapes come from the Massif de Saint Thierry and more precisely from the village of Trigny.

Suggestions for accompaniment

Aperitif - Oysters in seawater jelly - Vol-au-vent de la mer - Cheese.


The Egly-Ouriet estate was created after the Second World War, when Francis Egly's grandfather started making wine with 3 hectares of vines in the Ambonnay Grand Cru. His descendants acquired, by purchase or marriage, 9 other hectares, including the magnificent plot and vineyard of Les Crayères. In total, the vineyard covers 10 hectares in the Ambonnay, Bouzy and Verzenay Grand Crus and 2 in the Vrigny Premier Cru. The Egly family practises traditional cultivation with regular ploughing to maintain the soil in Champagne. They do not use insecticides as the whole property is under sexual confusion. Maximum care is taken with the vines, in particular with the trellising and thinning, in order to optimise the maturity of the grapes. The vinification process involves the use of stainless steel as well as non-new wood in varying proportions depending on the cuvée. All the vintages spend a minimum of 3 years in the cellar before being sold, which increases the complexity of the wines thanks to the autolysis of the yeasts, ensures a better ageing potential and also allows a better understanding of the terroirs (the expression becomes stronger with time). The wines thus gain in purity and complexity. Today, with his friend Anselme Selosse, he is perhaps the only producer who can claim the...


The wines of



My Recently

viewed products

You have not viewed any products yet


Complete your