Tribaut Schloesser
Champagne 1er Cru Extra Brut
| Denomination | AOC Champagne Premier Crus Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 50% Pinot Nero, 30% Chardonnay, 20% Pinot Meunier |
| Aging | 30 months on the lees. |
- Traditional method: Bottle refermentation with 30 months on the lees, 20% aged in large barrels
- Premier Cru blend: 50% Pinot Noir, 30% Chardonnay, 20% Meunier from Aÿ-Écueil
- Aromas: Notes of citrus, white fruit, flowers, pastry and mineral accents
- Taste and perlage: Dry and vibrant profile, creamy bubbles and a very fine, persistent perlage
- Dosage and alcohol: Extra Brut with 5 g/l of residual sugar and 12.5% alcohol by volume
Description
What kind of wine it is
Tribaut Champagne 1er Cru Extra Brut by Tribaut Schloesser is an Extra Brut Traditional Method wine that expresses a powerful and characterful profile, dominated by Pinot grapes. Crafted through a meticulous blend of Pinot Noir, Chardonnay and Pinot Meunier, this wine appears in the glass with a bright straw yellow colour, enhanced by an extremely fine and persistent perlage. On the nose, the Champagne offers a complex bouquet where citrus and white fruit aromas stand out, interwoven with delicate floral notes, hints of pastry and clear mineral nuances. On the palate it is dry, taut and vibrant, supported by an elegant structure and a creamy mousse that leads to a long and pleasantly saline finish.
Where it comes from
This wine is born in the heart of the Champagne region, within prized terroirs classified as Premier Cru. The grapes come in particular from the villages of Aÿ and Écueil, areas capable of giving the vines marked expressiveness and a clear territorial vocation. The Champagne authentically reflects the identity of these places, ensuring a raw material of the highest quality. The careful selection of bunches in the original vineyards enhances the nuances of the soil, giving the sip that decisive character and recognisable saline finish that define its entire sensory profile.
How it is produced
The production of this wine strictly follows the techniques of the Traditional Method, through a slow refermentation in the bottle that shapes its effervescent nature. Part of the must is vinified in barrels, a choice that enriches the aromatic texture before the prise de mousse. The subsequent ageing of 30 months on the lees gives the liquid its creamy consistency and remarkable depth of flavour.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
In 1929, as France was struck by a severe economic crisis and Champagne négociants stopped buying grapes from small growers, René and Lucie made a bold, life‑changing decision: they would bottle and sell their own Champagne. This is how the Maison was born — out of necessity, courage and a deep belief in their craft.
At the beginning, barely a thousand bottles were produced. Each morning, René would load them onto the luggage rack of his bicycle and ride to the Damery train station, sending them to Paris, where family members living in the capital took care of the sales. It was a humble, determined start — the kind that shapes the soul of a house.
After the Liberation in 1945, Champagne consumption began to rise again, and Maison Schloesser slowly increased its production. Output soon reached 5,000 bottles, sold mainly in Paris and Lyon. The post‑war years marked the beginning of a steady ascent, driven by perseverance, family spirit and the desire to give their Champagne a future of its own. Read more
| Name | Tribaut Champagne 1er Cru Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 50% Pinot Nero, 30% Chardonnay, 20% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Tribaut Schloesser |
| Origin | Aÿ, Écueil |
| Fermentation | 30 months on the lees |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | 20% vinified in foudre. |
| Aging | 30 months on the lees. |
| Residual sugar | 5.0 gr/L |
| Allergens | Contains sulphites |