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The tasting |
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Golden yellow of good intensity. |
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Brioche and almond aromas mixed with beautiful aromas of yellow fruits. |
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Pure and light with a lively bubble, this precise and well-balanced wine unfolds a salivating and appetizing palate with slight bitters on the finish. |
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The sommelier's advice |
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Serve between 8 and 10°C. |
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Aperitif, raw fish, fish tartar, fried with lemon. |
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As of today |
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The estate and the wine |
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A founding house of the Champagne region, Piper-Heidsieck was created in Reims in 1785 and has always been a favorite among wine lovers. In the last ten years, it has had a major qualitative shift under the impetus of Christophe Descours, its new owner. Since then, the brand has made great strides and has set its sights on a range of champagnes that are resolutely geared towards gastronomy, with less and less dosage and made from rigorous selections only.
A clear ascension of style which is fully reflected in this new range: "Essentiel", which embodies the revival of the house and the quintessence of the Piper style. The deliberate choice of an aging period of more than 36 months on laths, of an Extra-Brut dosage and of a great transparency of information (date of disgorgement and year of harvest are now mentioned on the label) are the assumed consequences of this philosophy of excellence which satisfies the greatest wine lovers from around the world. |
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Of beautiful intensity, the Essentiel Extra-Brut Champagne offers a ripe nose of beautiful purity with brioche, almond, honey and yellow fruit nuances. The bubbles are quite lively, the style is light, very appetizing which forms a lively and salivating palate, stretched by fine bitters on the finish. A precise, accomplished and balanced champagne built for aperitif but also ideal paired with a raw fish tartar or a small fry with a hint of lemon. |
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Hand harvested, slow pressing, static settling. Alcoholic fermentation carried out in temperature-controlled stainless steel vats. 18% reserve wines.
Dosage : Extra Brut. |
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AWARDS |
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Wine rated 90/100 by our Selection Committee ! |
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