Description
For nearly fifty years, a group of winegrowers representing the most prized "crus" of the Champagne vineyard has set itself the task of making the excellence of the Champagnes of the Propriété known through its Cuvées de Prestige. The approach of this association le Club Trésor de Champagne is permanently inspired by three principles: authenticity, rigour and originality.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
10 - 15 years
Pairings
- Start up year: 1746
- Hectares: 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. Read more
| Name | Chiquet Champagne Special Club 1er Cru Extra Brut 2016 |
|---|---|
| Type | White green classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Chardonnay, 30% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Gaston Chiquet |
| Origin | Vineyards in the communes of Hautvillers, Dizy, Mareuil sur Aÿ |
| Soil composition | Clay-limestone on belemnite gypsum. This gypsum accumulates and then returns solar heat. It facilitates drainage of excess water and returns moisture during summer. |
| Cultivation system | Pruning Chablis and Cordon de Royat. |
| Plants per hectare | 8300 0000 |
| Harvest | ed by hand in September, transported in perforated boxes. |
| Wine making | Static destemming from 15 to 20 hours. Parcel vinification. Fermentation in thermoregulated vats of small volumes. Malolactic fermentation carried out, cold stabilisation, rearing in vats 4 to 7 months after harvesting. |
| Aging | "Sur lies " for a minimum period of 7 years. |
| Allergens | Contains sulphites |

