Taittinger
Champagne Brut Millésimé 2016
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 50% Chardonnay, 50% Pinot Nero |
| Aging | Minimum ageing of five years in underground chalk cellars |
- Blend and vintage: 50% Chardonnay and 50% Pinot Noir; Brut Millesimato 2016
- Aromatic profile: notes of peach, white flowers, brioche, vanilla and toasted almond
- Taste and finish: lively and creamy on the palate with citrus and honey; persistent and savoury finish
- Method and ageing: traditional method with free-run must; aged for 5 years in chalk cellars
- Pairings: serve at 8–10 °C in a tulip glass; ideal with fish, shellfish and white meats
Description
What kind of wine it is
Taittinger presents the Brut Champagne, skilfully blending Chardonnay and Pinot Noir. This wine stands out for its elegant structure and fresh profile, enlivened by a fine and persistent perlage. On the nose, it reveals aromas of fruit, peach and white flowers, including hawthorn and acacia, enriched by hints of brioche, vanilla and toasted almond. On the palate, it is lively and delicate, harmonising citrus and honey in a long and savoury finish.
Where it comes from
This cuvée originates in France, in the renowned area where Champagne is produced, made from grapes selected from Grand Cru and Premier Cru vineyards. The connection with the land is evident in the ageing within the historic underground chalk cellars, an environment that ensures ideal conditions for steady maturation. In this microclimate, the blend develops a distinctive style that enhances aromatic precision and gives the sip a pleasant creamy texture.
How it is produced
After manual harvesting, only the free-run must is extracted. The sparkling process follows the Traditional Method, with a slow prise de mousse. The wine then undergoes five years of ageing underground. This long rest enriches the aromatic complexity, encouraging the development of elegant toasted notes while preserving the original vibrant freshness.
History and Curiosities
Born from the excellence of a Maison founded in 1932, this Champagne Millésimé 2016 celebrates the highest expression of the terroir. The grapes, sourced from Grand Cru and Premier Cru vineyards and harvested strictly by hand, are vinified using only the first pressing must. The five-year ageing in the historic underground chalk cellars gives the cuvée an extremely fine perlage and enveloping notes of brioche. This exquisite traditional method combines vibrant freshness with a creamy structure.
Awards
-
2016
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1932
Pierre Emmanuel Taittinger has embodied this commitment for 40 years, and today he shares it with his son Clovis and daughter Vitalie, who work alongside him in the day-to-day running of the Champagne Maison. Together, they create a close-knit and complementary family commitment. Read more
| Name | Taittinger Champagne Brut Millesime 2016 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 50% Chardonnay, 50% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Taittinger |
| Story | History and Curiosities Born from the excellence of a Maison founded in 1932, this Champagne Millésimé 2016 celebrates the highest expression of the terroir. The grapes, sourced from Grand Cru and Premier Cru vineyards and harvested strictly by hand, are vinified using only the first pressing must. The five-year ageing in the historic underground chalk cellars gives the cuvée an extremely fine perlage and enveloping notes of brioche. This exquisite traditional method combines vibrant freshness with a creamy structure. |
| Origin | Champagne region, France |
| Production technique | Traditional method (secondary fermentation in bottle) |
| Wine making | Traditional method (secondary fermentation in bottle); only the first pressing (cuvée) used; minimum five years ageing in underground chalk cellars; manual harvest. |
| Aging | Minimum ageing of five years in underground chalk cellars |
| Allergens | Contains sulphites |