“The finesse of the Chardonnay at its apogee. The expression of a fine elegance of the Comte de Montaigne style.”
Blanc de Blancs
Grande Réserve
BRUT
Assemblage
100% Chardonnay
WINEMAKING
The method used consists in making a double fermentation of the must at a controlled temperature and with the second fermentation in bottle. The ageing of yeasts is more than three times higher compared to the period allowed by the procedural guideline (15 months), this to give more complexity to the wines. Ageing takes 3-4 years. The finesse of the perlage of our Cuvées is given by this long ageing, made with a noble raw material and perfectly controlled cellar temperature (fresh and constant).
Tasting and Aromas
At the sight: Light gold colour with an intense perlage rich in fine and persistent bubbles. Smell: Intensely fruity. The aromas at first smell are citrus fruit, exotic fruit and white flowers. The buttery scents are intensified if the bottle takes some air. On the palate: A subtle balance between roundness and softness. It has great power, it is very mineral and elegant. Tasting: It reveals a sensation of great finesse, caught in all its freshness, confirming the olfactive impression. Very long and mineral on the palate.
Technical Identity
- STRUCTURE
- Pinot Noir 0%
- FINESSE AND FRESHNESS
- Chardonnay 100%
- RESERVE WINES
- Assemblage from 25 to 28%
- DOSAGE
- Brut 7 G/L
- SERVING TEMPERATURE
- about 9°C
- POTENTIAL OF AGEING
- 5 Years
ANDREA LAROSSA and COMTE DE MONTAIGNE
DISHES combined with WINES
Andrea Larossa was a young and promising Michelin star chef, when he discovered in 2016 the Comte de Montaigne champagne. He was deeply amazed and said: “These champagnes are the essence of excellence. Stéphane and me,, we have the same sense of perfection and we always look for elegance”.
Thanks to these exchanges of ideas the creation of these recipes for our champagnes.
Duck breast, celeriac mousseline, Cassis and foie gras.
The Blanc de Blancs is the absolute finesse. It goes very well with all the dishes if they are not too spicy and sugary: duck, fish, lobster and tartare.
