“Always the symbol of the Maison, its brand signature. The expression of the freshness of the Comte de Montaigne style. ”
Brut
Grande Réserve
BRUT
Assemblage
70% Pinot Noir and 30% 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: Aromas of great intensity, rich and fruity. Scents of white fruit like apple, pear, and peach. On the palate: Dominant freshness, it combines roundness and persistent length with harmony. Tasting: The assemblage of two harvests gives great freshness and a fruity taste which makes it balanced. It has fine length and great minerality.
Technical Identity
- Structure
- Pinot Noir 70%
- FINESSE AND FRESHNESS
- Chardonnay 30%
- RESERVE WINES
- Assemblage from 25 to 28%
- DOSAGE
- Brut 7 G/L
- SERVING TEMPERATURE
- about 9°C
- POTENTIAL OF AGEING
- 3 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.
Autumn snails.
The Brut is the aperitif champagne par excellence. It goes very well with snails, scampi, salmon, fish tartare and Parmesan cheese.
