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Réserve Brut Royale
Champagne Philipponnat Royale Réserve Brut is the purest expression of the Maison Philipponnat style. Offering a fine balance between structure, length on the palate and vinosity, this cuvée reveals the essential character of the Mareuil-sur-Ay terroir, which dominates the blend, with Pinot Noir in a strong majority. With three years' ageing on lees, Royale Réserve Brut acquires a pleasant maturity while retaining its freshness.
The experts' opinion /
Discover the rating
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.
To the eye
Deep gold color with amber highlights. Fine, rapid and persistent mousse.
Initial nose of vine blossom, lime blossom and lightly toasted fresh bread. On aeration, nose of red fruit, citrus and honey.
On the palate
Beautifully vinous, fruity attack (redcurrant, raspberry, ripe grape) and full-bodied, ample and long. Finishes with a hint of cookie and freshly baked bread.
Discover the DNA of this wine
A word from the Cellar Master
This cuvée offers the essential characteristics of the Mareuil-sur-Ay terroir, dominated by Pinot Noir. A fine balance between structure, length on the palate and vinosity.
About this house
To make its wines, Philipponnat uses the best grapes, mostly from Premiers and Grands Crus, exclusively in cuvée (first press), and makes a point of harvesting grapes that are riper than the Champagne average. Some of the wines are fermented or aged in barrels, which is exceptional in Champagne, and wood ageing gives them greater complexity, without making them heavy. The wines are aged in bottle, on their lees, for between three and eleven years. Affirming a distinctive style that doesn't give in to trends, the Champagne House produces a range of Champagnes that are above all wines: tasty, powerful and balanced.
The Perfect Pairing
Champagne and food
To enhance cold buffets, fish and seafood.
This champagne is the perfect accompaniment to white meats, poultry and fine charcuterie.
Chef PHILIPPE MILLE
"Witnessing the soul of Champagne isn't just about cooking the terroir... it's about understanding who it is!
Having worked in the kitchens of Messrs Bordier, Grondart, Anton and Roth, and as Yannick Alléno's right-hand man at Le Scribe and then Le Meurice, he brought Domaine Les Crayères its first macaron in 2011, followed by a second in 2012, which he has kept for over 10 years.
His menu is inspired by the seasons and the Champagne region.
From the same house
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