Grapes were selected from 120 crus across the Champagne appellation.
After the first fermentation, the wine is racked to separate the lees, followed by malolactic fermentation to soften the natural acidity. 10% of the blend is vinifed as a red wine. After blending the cuvée is bottled and selected yeast added to begin the second fermentation. Cellared at around 10°C to age for a minimum of 10 years before release.
Delicate coral hues, with fine, persistent bubbles. Strawberry and raspberry aromas abound along with subtle white pepper, vanilla and sandalwood notes. The palate is infused with strawberry, raspberry and gooseberry with generous floral notes. The texture recalls the freshness of delicious hibiscus syrup.
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