10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
🥂 Until June 30, it's time to treat yourself ! 50 discount for purchases of €500 or more, and €125 for purchases of €1,000 or more (excluding shipping costs).
Cart (0) Cart (0)
0,75L
PRECISE - ACCOMPLISHED - BALANCED
Essentiel Extra Brut ampli is a multi-vintage cuvée born of a blend of 3 grape varieties. Its balance and freshness, accompanied by a fine structure, make this Extra-Brut the very essence of the House style.
The texture is round and structured, with great finesse and a long, refreshing finish.
This Cuvée Essentiel has a precise profile, and its aroma expresses itself on greedy notes of plum, brioche, grapefruit and quince compote, then evolves towards fragrances of honey and grilled almonds.
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 its winegrowing partners, most of whom are independent.
Born of a meeting, it is above all an eternal love story: the one that will forever unite a Champenoise, Agathe Pertois, and Florens-Louis Heidsieck. The spirited, ambitious young German wanted to create a cuvée worthy of a queen, which he did in 1785, 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.
Arnaud Tabarec, restaurant chef at the prestigious Five Seas Hotel in Cannes, has chosen to combine the sweetness of mackerel with the enveloping character of the EssentielBlanc de Blancscuvée... He recommends a Maquereau cuit au sel, brûlé sur un galet niçois, bonito broth with parsley condiment and caviar from France
"This dish retraces my journey. Mackerel from Brittany, where I'm from, parsley purée from Burgundy, where I grew up, local Nice pebbles, heated in the oven and used as a baking tray, with a hint of iodine, not forgetting bonito from Asia, a region of the world I'm particularly fond of."
