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Hussards 2012 submerged
In 2018, Maison Frerejean Frères attempted an unprecedented experience: the immersion in the Atlantic Ocean of the cuvée des Hussards 2012 Premier Cru.
At a depth of 60 meters, off the island of Ouessant, these bottles of Blanc de Blancs are stored for 12 months. The darkness is almost total, the temperature constant, the maximum humidity and the pressure of 6 bars optimal.
They did this aging for the first time and the result was wonderful.
Discover the note
Discover the structure of this Champagne
Harmonious balance between the various components of acidity.
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
"A superb cuvée with a nose of white fruits, a fresh palate with tension and great length. The aging has been slowed by this iodine immersion and offers a wine of exceptional beauty. Paired with a king crab with yuzu butter, it's exceptional."
MOF Sommellerie 2007
Discover the DNA of this wine
Côte des Blancs
Chardonnays and pinots noirs from old vines in Premier and Grand Cru of the prestigious Côte des Blancs.
85% chardonnay from Cramant, Avize, Grauves & Chouilly
15% pinot noir from Vertus
About this house
"Our founders, Guillaume, Richard and Rodolphe Frerejean-Taittinger, live between Paris and the Champagne region, with their families. They are the last-born of a line of cannon makers, who supplied the French army against Prussian attacks during the Napoleonic wars.
Our approach to champagne is different: rich in the expertise of a family team specialized in champagne, which respects traditional methods, yet is open to innovation. "
Between Champagne and its dish
This unusual cuvée is the perfect accompaniment to connoisseur's aperitifs for a tasting experience that's different from the ordinary.
This structured, fruity Champagne is an excellent accompaniment to shellfish, fish and seafood, exceptional with king crab with yuzu butter.
As an accompaniment to dessert, opt for the fruity side to combine a revisited French toast with fresh red berries.
Three-star restaurant Guy Savoy is a distributor of Champagne Frerejean Frères.
Enjoy these cuvées with gourmet dishes such as Lobster cooked in its coral, green curry jus, carrot with peppers, or Oysters in a glazed nage, crushed oysters, seaweed and lemon granita.