De sousa
Zoemie
100%
"Cuvée des Caudalies" is yet another testament to the consistent quality of his production. This blanc de blancs is vinified entirely in oak barrels. The grapes come from vines over 50 years old. We used a perpetual reserve made in 1995 for the blend of this wine.
Colour: Pale gold. The nose is elegant, delicately punctuated by woody aromas. This polished Champagne offers creamy texture and harmonious structure. The wood notes are present but well integrated. Enjoy this distinguished blanc de blancs as an aperitif with caviar toasts. It's also excellent with a thick slice of turbot, shellfish in Champagne jelly, etc.
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Our "Brut Tradition" Champagne is a blend of several vintages. It owes its roundness to 40% the Pinot Noirs, its vinosity to the 10% Meuniers and its freshness to the 50% Chardonnays. The grapes come from vines harvested at complete maturity. Colour : Clear and brilliant, with hints of green. Forms a thick, tight mousse when poured and leaves a delicate, long-lasting "necklace" of bubbles at the surface. The nose is elegant and floral but also very expressive and intense, revealing a certain finesse. There's a touch of mimosa, followed by citrus and ripened fruit.
An authentic, singular Champagne made exclusively from Chardonnay, a white grape with white juice.
Our "Brut Rosé" is a blend, but its composition – 90% Chardonnay and 10% Pinot Noir – is quite unusual.
as in... 50% Avize, 25% Aÿ, 25% Ambonnay, Two varietals, three Grands Crus that each lend their own personality to the cuvée.
This blanc de blancs is vinified entirely in oak barrels. The grapes come from vines over 50 years old.
Our "Cuvée des Caudalies Rosé" is a blend of Chardonnay (largely dominant at 90%) and Pinot Noir (10%). The Chardonnay is vinified in small barrels (2-8 wines) for six months.
- Selection of the best juices from old 50 years old vineyard - 10 month in oak barrel - No filtration, we used indegenious yeast. Bâtonnages in oak 2 poignettages (shake) on cellar cave. - Dosage Extra-Brut.
Tout le monde connait les 4 saveurs : Acide ; amère ; salé et sucré. Il faut y ajouter lors d’une dégustation la notion de longueur « CAUDALIE » de profondeur ; de texture ; de relief ; de rondeur ; d’aspérité ; vivacité ; minéralité et sapidité c’est-à-dire UMAMI.