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
EXPRESSIVE - SILKY - SOLAR
Piper-Heidsieck's Vintage 2018 is composed of Chardonnay and Pinot Noir from mainly Grands Crus and Premiers Crus. Only the Cuvée is selected and sublimated thanks to aging on lees for over 5 years.
Nose
Delicate and refined, with aromas of orange blossom, apricot, citrus, yellow fruit and a touch of toasted almond.
Palate
Fresh and round, revealing notes of tangerine, lime and licorice. Its minerality and intensity are reinforced by a long persistence on the palate, again revealing aromas of tangerine, lime zest and licorice.
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 a love story that unites forever a Champenoise, Agathe Pertois, and Florens-Louis Heidsieck. This spirited, ambitious young German wanted to create a cuvée worthy of a queen. In 1785, he realized his dream by presenting his champagne at the feet of Marie-Antoinette.
Two centuries later, the story continues. One of the world's most prestigious champagne brands strengthens its legend. Committed to biodiversity, this ancient Champagne House has been VDC and HVE certified since 2015.
Arnaud Tabarec, chef at the prestigious Five Seas Hotel restaurant in Cannes, has chosen to marry the delicacy of mackerel with the elegance of the Essentiel Blanc de Blancs cuvée. He proposes a mackerel cooked in salt, burnt on a Nicoise pebble, accompanied by a bonito broth and a condiment of parsley and caviar from France.
"This dish retraces my career path: mackerel from Brittany, where I come from, parsley purée from Burgundy, where I grew up, local galet niçois, heated in the oven and used as a baking tray, adding an iodized note, not forgetting bonito from Asia, a region of the world I'm particularly fond of
