Victim of its own Success
Piper-Heidsieck Essentiel Blanc de Blancs (EN)
€54.90
€50.40
10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
0,75L
Essentiel Blanc de Blancs is a prestigious wine from the finest and most renowned Chardonnay vineyards in Champagne. This champagne is distinguished by its significant proportion of reserve wines, which blend elegantly and harmoniously with the current year's wines. This combination allows the Chardonnay grape to express itself fully, revealing its exceptional purity and finesse. This masterpiece is the work of Piper-Heidsieck, renowned for its expertise and excellence in the art of winemaking.
The color is a luminous pale gold with green highlights.
The bouquet of this Cuvée Essentiel Blanc de Blancs evokes springtime renewal, revealing delicate aromas of Bergamot, citrus and acacia flowers.
The attack on the palate reveals an elegant, lively texture, followed by a lingering finish. Flavors of toasted almond and white chocolate intertwine harmoniously.
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 chance encounter, it is above all an eternal love story: that which would forever unite a Champagne woman, Agathe Pertois, and Florens-Louis Heidsieck. The passionate and ambitious young German wanted to create a cuvée worthy of a queen, which he did in 1785, presenting his champagne at the feet of Marie-Antoinette.
Two centuries later, the story continues and one of the most prestigious champagne brands continues its legend. Committed to biodiversity, this historic 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 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."
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