PRECISE - FRESH - MINERAL
Essentiel Blanc de Blancs comes from the finest Chardonnay vineyards in Champagne. Its large proportion of reserve wines blends harmoniously with the wines of the year, allowing the grape variety to express itself in its greatest purity.
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 color is pale golden, very bright, with green reflections.
On the nose, this cuvée Essentiel Blanc de Blancs makes us discover a springtime universe with perfumes of Bergamot, grapefruit and acacia.
In the mouth, the texture is focused on finesse and freshness, and the finish is persistent. Notes of smoked almond and white chocolate are intertwined.
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 champagne sublimates fish and seafood: as an appetizer, opt for a Salmon Gravlax, sweet potato, ponzu, creamy white cheese and pickles.
This Champagne Essentiel Blanc de Blancs is ideal when accompanied by fish or shellfish, such as a tartar of langoustine.
For dessert, try a lime & yuzu lemon sorbet to reveal the full taste potential of this Blanc de Blancs cuvee from Piper-Heidsieck.
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."