Veuve Doussot Champagne Selection Brut, 375 ML
Being a combination of 85% Pinot noir and 15% Chardonnay, this Champagne has shiny golden color and has an expressive fresh citrus taste to delight your palate. This Brut has matured in the purest Champagne Tradition and offers a consistent character regularly rewarded for its quality and balance.
Grape Variety: 85% Pinot Noir ~15% Chardonnay.
Aroma: Delicate and elegant with notes of white flowers, fresh citrus, and subtle brioche/bread crust mineral character.
Denomination: Champagne AOC (Champagne region, France) – specifically from the Côte des Bar sub-region.
Color: Light straw-golden hue with fine persistent bubbles.
Taste: Dry, full-bodied yet balanced; rich texture with roundness, refreshing acidity, persistent mousse and minerality typical of the terroir.
Country/Region: France / Champagne region, village of Noé-les-Maillets (Côte des Bar).
Alcohol content: Approximately 12.5% vol. for the 75 cl version; the 375 mL format should be the same.
Residual sugar: Since it is labelled Brut, the residual sugar is ≤ 12 g/L (per Champagne regulation) though exact value not publicly listed for this cuvée.
Winemaking Method: Traditional method (Méthode Champenoise) – primary fermentation in stainless steel (and possibly small amount in barrels), secondary fermentation in the bottle, ageing on the lees (“sur lie”).
Vinification / Temperature: For the house, first alcoholic fermentation ~10 days at ~20 °C for the Brut Tradition.
Soils: Vineyards on clay and Kimmeridgian limestone soils in the Côte-des-Bar, which offers warmth and structure to the Pinot Noir grapes.
Aging: The Brut Selection is aged “sur lie” for at least 15 months in the cellars before release.
Being a combination of 85% Pinot noir and 15% Chardonnay, this Champagne has shiny golden color and has an expressive fresh citrus taste to delight your palate. This Brut has matured in the purest Champagne Tradition and offers a consistent character regularly rewarded for its quality and balance.
Grape Variety: 85% Pinot Noir ~15% Chardonnay.
Aroma: Delicate and elegant with notes of white flowers, fresh citrus, and subtle brioche/bread crust mineral character.
Denomination: Champagne AOC (Champagne region, France) – specifically from the Côte des Bar sub-region.
Color: Light straw-golden hue with fine persistent bubbles.
Taste: Dry, full-bodied yet balanced; rich texture with roundness, refreshing acidity, persistent mousse and minerality typical of the terroir.
Country/Region: France / Champagne region, village of Noé-les-Maillets (Côte des Bar).
Alcohol content: Approximately 12.5% vol. for the 75 cl version; the 375 mL format should be the same.
Residual sugar: Since it is labelled Brut, the residual sugar is ≤ 12 g/L (per Champagne regulation) though exact value not publicly listed for this cuvée.
Winemaking Method: Traditional method (Méthode Champenoise) – primary fermentation in stainless steel (and possibly small amount in barrels), secondary fermentation in the bottle, ageing on the lees (“sur lie”).
Vinification / Temperature: For the house, first alcoholic fermentation ~10 days at ~20 °C for the Brut Tradition.
Soils: Vineyards on clay and Kimmeridgian limestone soils in the Côte-des-Bar, which offers warmth and structure to the Pinot Noir grapes.
Aging: The Brut Selection is aged “sur lie” for at least 15 months in the cellars before release.
Veuve Doussot Champagne Selection Brut, 375 ML
Being a combination of 85% Pinot noir and 15% Chardonnay, this Champagne has shiny golden color and has an expressive fresh citrus taste to delight your palate. This Brut has matured in the purest Champagne Tradition and offers a consistent character regularly rewarded for its quality and balance.
Grape Variety: 85% Pinot Noir ~15% Chardonnay.
Aroma: Delicate and elegant with notes of white flowers, fresh citrus, and subtle brioche/bread crust mineral character.
Denomination: Champagne AOC (Champagne region, France) – specifically from the Côte des Bar sub-region.
Color: Light straw-golden hue with fine persistent bubbles.
Taste: Dry, full-bodied yet balanced; rich texture with roundness, refreshing acidity, persistent mousse and minerality typical of the terroir.
Country/Region: France / Champagne region, village of Noé-les-Maillets (Côte des Bar).
Alcohol content: Approximately 12.5% vol. for the 75 cl version; the 375 mL format should be the same.
Residual sugar: Since it is labelled Brut, the residual sugar is ≤ 12 g/L (per Champagne regulation) though exact value not publicly listed for this cuvée.
Winemaking Method: Traditional method (Méthode Champenoise) – primary fermentation in stainless steel (and possibly small amount in barrels), secondary fermentation in the bottle, ageing on the lees (“sur lie”).
Vinification / Temperature: For the house, first alcoholic fermentation ~10 days at ~20 °C for the Brut Tradition.
Soils: Vineyards on clay and Kimmeridgian limestone soils in the Côte-des-Bar, which offers warmth and structure to the Pinot Noir grapes.
Aging: The Brut Selection is aged “sur lie” for at least 15 months in the cellars before release.
Being a combination of 85% Pinot noir and 15% Chardonnay, this Champagne has shiny golden color and has an expressive fresh citrus taste to delight your palate. This Brut has matured in the purest Champagne Tradition and offers a consistent character regularly rewarded for its quality and balance.
Grape Variety: 85% Pinot Noir ~15% Chardonnay.
Aroma: Delicate and elegant with notes of white flowers, fresh citrus, and subtle brioche/bread crust mineral character.
Denomination: Champagne AOC (Champagne region, France) – specifically from the Côte des Bar sub-region.
Color: Light straw-golden hue with fine persistent bubbles.
Taste: Dry, full-bodied yet balanced; rich texture with roundness, refreshing acidity, persistent mousse and minerality typical of the terroir.
Country/Region: France / Champagne region, village of Noé-les-Maillets (Côte des Bar).
Alcohol content: Approximately 12.5% vol. for the 75 cl version; the 375 mL format should be the same.
Residual sugar: Since it is labelled Brut, the residual sugar is ≤ 12 g/L (per Champagne regulation) though exact value not publicly listed for this cuvée.
Winemaking Method: Traditional method (Méthode Champenoise) – primary fermentation in stainless steel (and possibly small amount in barrels), secondary fermentation in the bottle, ageing on the lees (“sur lie”).
Vinification / Temperature: For the house, first alcoholic fermentation ~10 days at ~20 °C for the Brut Tradition.
Soils: Vineyards on clay and Kimmeridgian limestone soils in the Côte-des-Bar, which offers warmth and structure to the Pinot Noir grapes.
Aging: The Brut Selection is aged “sur lie” for at least 15 months in the cellars before release.