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0,75L Vins rares
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.
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.
Discover the DNA of this wine
1982 was a providential year in terms of both quality and quantity. Clement weather encouraged harmonious flowering of the vines in spring. During the hot, dry summer, the grapes enjoyed optimal growth. Beneficial rainfall favored the final stage of ripening. After two years of poor harvests, the harvest, which began on September 17, 1982, was generous. The vintage, which promised to be spirited and promising, turned out to be historic in structure, elegance and finesse.
About this house
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.
Between Champagne and its dish
Ideal with shellfish, such as Brittany blue lobster, and fish such as turbot or monkfish caviar flavored with coriander.
This cuvée would also go very well with a pan-fried fillet of sole, a two-lemon sauce and Tonka beans.
It will sublimate a fresh goat cheese matured with rosemary and a fine touch of honey.
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 Essentiel Blanc de Blancs cuvée... 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."