|Article:||Pol Roger Brut Réserve|
|Producer:||Champagne Pol Roger|
|Grape:||33% Pinot Noir, 34% Chardonnay, 33% Pinot Meunier|
|Characteristics:||The attractive and dynamic Cuvée shows a beautiful harmony and freshness with a simultaneously good structure. Fine, generous bubbles.|
|Colour:||Fine straw-coloured colour.|
|Flavour:||At first the intensive and firm nose which develops into slight honeysuckle and white jasmine blossom notes and finally passes over in brioche and vanilla flavours to exudes fruit essences (among others pear, mango).|
|Taste:||At the palate flavours of preserved fruits (quince jelly, apricot jam) which marry notes of beeswax and acacia honey perfectly. Due to fruit notes (orange peel, mandarin etc.) and spices (cardamom, green anise) the flavours left presently particularly long. |
|Serving suggestions:||Optimal apéritif and outstanding meal companion.|
The Pinot Noir grapes, responsible for structure, body and strength, date essentially from some of the best Cru situations of the Montagne de Reims.
The Pinot Meunier grapes which provide freshness, harmony and fruit come from several Cru situations of the Marne valley and the region Epernay.
The Chardonnay grapes give an aromatic complexity, elegance, refinement and lightness, date from Epernay and some of the best Cru situations of the Côte des Blancs.
These champagne Pol Roger Brut Réserve matured in the cellar for four years, what gives its style complexity, balance and uniqueness.
Vinification and maturation:
After the harvest the grapes were pressed fast and carefully. Already during the pressing process the grape juice was, cleared statically for the first time, the degumming took place at 6° degrees Celsius in the wine cellars for 24 hours a second time.
The alcoholic fermentation took place at cool 18° degrees Celsius in thermal regulated high-grade steel tanks where the individual types of vine and situations became vinified before the final assemblage. The malolactic fermentation is carried out with all wines of the house. After the testing, assemblage and filling the foam formation and the maturation of the Cuvées takes place in the cool cellars at 33 metres of depth. Every bottle is riddled by hand like in the past before the yeast is removed and the dosage added. Before the dispatch of the bottles these rest once again at least three months.
|Country of origin:||France|
|Name of the company:||Champagne Pol Roger|
|Address:||1, Rue Winston Churchill|