The Champagne Gastronome is a Blanc de Blancs made exclusively from 100% Chardonnay grapes from the best Terroirs of the renowned Côte de Blancs, more precisely from the villages classified as Grand Cru : Cramant (39%), Chouilly (24.5%) and Oger (3%) and from the villages classified as 1er Cru : Cuis (23%) and Vertus (10.5%).

This cuvee was created in 1947 by Pierre Gimonnet as a champagne for restaurants to be served by the glass or to accompany a meal. This cuvee is made to produce «demi-mousse», in other words, to be gently sparkling. When bottled, the «prise de mousse» responsible for the foam creation in your glass is limited by adding less sugar than usual. Its perlage is therefore extraordinarily fine and «creamy» so it intrudes on neither the palate nor the taste buds.

Vinification

• Grapes harvested manually – split pressing
• Cold settling
• Temperature controlled for alcoholic fermentation
• Malolactic fermentation
• Settling in stainless tanks for 8 months (2 rackings)
• Cold stabilization (-4°) and filtration on clay
• Ageing on lies for more than 3 years
• Dosage extra-brut : 5g/l