PRECISE - ACCOMPLISHED - BALANCED
Essentiel is a multi-vintage cuvée born from a blend of 3 grape varieties. Its balance and freshness, accompanied by a beautiful structure, make this Extra-Brut the very essence of the style of the House.
The experts' opinion
Discover the note
Discover the structure of this Champagne
Harmonious balance that exists between the different components of acidity.
Soft Champagne easy to drink, the acidity does not hurt the mouth.
Generous champagne, with a great intensity.
Length in mouth
The aromas of Champagne persist in the mouth.
The texture is round and structured, of great finesse and marked by a long and refreshing finish
This cuvée Essentiel it presents a precise profile and its aromatic expresses itself on greedy notes of plum, brioche, grapefruit, quince compote, then evolves towards fragrances of honey and roasted almonds.
Discover the DNA of this wine
Côte des Blancs,
Montagne de Reims and Sézannais
Piper-Heidsieck works with exceptional vintages mainly located in the Montagne de Reims and Côte des Bar areas, and maintains a privileged relationship with their winegrowing partners, most of whom are independent.
About this house
Born from a meeting, it is above all an eternal love story: the one that will forever unite a woman from Champagne, Agathe Pertois and Florens-Louis Heidsieck. The young, fiery and ambitious German wanted to create a cuvée worthy of a queen, which he did in 1785 by placing his champagne at the feet of Marie-Antoinette.
Two centuries later, history continues and one of the most prestigious champagne brands continues to strengthen its legend. Committed to biodiversity, this ancient Champagne House has been VDC and HVE certified since 2015.
The Perfect Agreement
Between the Champagne and its dish
This Essential Extra Brut champagne is ideal with appetizers or parmesan shortbread to start a meal with friends on a fresh and powerful note.
Pair this Extra Brut champagne with your fish or shellfish appetizers, such as a Scallop and its creamy parmesan risotto, or with a verrine of Champagne lentils and shallot vinaigrette.
This cuvée Essentiel Extra Brut sublimates your fish and poultry dishes. Dare a farm poultry, butternut, pumpkin and praline or a Turbot with white butter sauce.
Arnaud Tabarec, chef of the prestigious Five Seas Hotel restaurant in Cannes, chose to marry the sweetness of mackerel with the enveloping side of the Cuvée Essentiel Blanc de Blancs... He recommends a Mackerel cooked in salt, burned on a Nice pebble, bonito broth and parsley condiment and caviar from France
"This dish retraces my journey. Mackerel from Brittany, where I come from, parsley puree from Burgundy, where I grew up, local Nice pebble, heated in the oven and used as a cooking plate, with a little taste of iodine, without forgetting the bonito from Asia, a region of the world that I particularly like."