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Les Bénis (The Blessings)
Maison Jacquesson's Cuvée 746 comes from the 2018 harvest, an abundant crop with good ripeness and moderate acidity.
A very fine Extra-Brut champagne (0.75g/l), 68% of it is made on the terroirs of Aÿ, Dizy and Hautvillers and 32% on those of Avize and Oiry.
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.
Appearance: pale golden yellow
Nose: airy, mineral, delicate, revealing aromas of white and yellow fruit (white peach, apricot), citrus fruit and woody, floral notes
Palate: elegant, gourmand and mineral, revealing a fine expression of fruit, citrus and spice notes. The finish is long, delicate and taut
Discover the DNA of this wine
Cru from the "Les Bénis" parcel in Berru, Montagne de Reims Dominantly clay-limestone soil
About this house
The Champagne House is located in Berru on the Montagne de Reims. The vineyards stretch over the slopes of 3 crus around Reims and Epernay: Berru, Montbré and Avenay-Val-d'Or, the latter two classified as premiers crus. The 3 grape varieties that give our wines their identity are grown here: mainly Chardonnay, Meunier and Pinot Noir. As an independent winemaker, we produce our Champagnes from A to Z on our own estate, with grapes grown exclusively on our own vines. Our estate is currently undergoing conversion to organic farming.
The Perfect Pairing
Champagne and food
This champagne is the perfect accompaniment to your aperitifs, offering your guests a delicious moment of freshness.
It also goes well with light fish or shellfish starters.
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.