Gaston Chiquet
Chiquet Champagne Millèsime Or Premier Cru 2014
| Denomination | Champagne AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% 按体积 |
| Area | Champagne region (France) |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Aging | On lees a minimum of 5 years. |
气泡
香水
颜色
味道
服务于：
06 - 08 °C.
长寿：
05 - 10 years
- 创办年份: 1746
- 公顷: 23
In 1919, the brothers Fernand & Gaston Chiquet - winegrowers by trade - joined forces to create their commercial house Chiquet Frères. They were 'pionniers' in Champagne, the first winegrowers to take a bold initiative for the time: look at their grapes, process them in the Champenois method and then market the wine. In 1923, they won their first medal in PARIS then their 'Médaille d'Or' in Epernay. In 1935, the brothers split up and Gaston Chiquet created his own brand.
In 1950, Gaston and his son Claude bought land in Ay and Hautvillers. Thus they have new possibilities for blending, an essential art in the elaboration of Champagne.
In their turn, Antoine and Nicolas Chiquet, in 2003, ensure continuity while respecting ancestral rules: "Our essential objective is to guarantee the quality requirements of which we are the heirs"; even if techniques have improved, the tradition remains. 阅读更多
| Name | Chiquet Champagne Millèsime Or Premier Cru 2014 |
|---|---|
| Type | White green classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Vintage | 2014 |
| Size | 0,75 l |
| Alcohol content | 12.5% 按体积 |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Gaston Chiquet |
| Origin | Vineyards around the villages of Hautvillers, Dizy and Mareuil-sur-Aÿ |
| Soil composition | Clay and limestone on belemnite quadrata chalk. This chalk variety radiates solar heat, maximizes drainage of excess water and retains humidity in summer. It stores the principal minerals that give the grapes their high ester content. |
| Plants per hectare | 8300 0000 |
| Harvest | September, transported in vented crates. Hydraulic presses of 4,000 kg. |
| Wine making | By parcel. Static settling 15 to 20 hours. Alcoholic and malolactic fermentation, tartaric stabilization in small-volume, temperature controlled tanks during 4 to 7 months following harvest. |
| Aging | On lees a minimum of 5 years. |
| Allergens | Contains sulphites |
