THE BEST OF A VINTAGE, IN THE PUREST HOUSE STYLE
- Colour : Its delicate colour and golden reflections are a sign of the wine’s maturity and Bollinger’s wine-making methods.
- Nose : Great complexity ; honey, gingerbread and cinnamon aromas ; subtle notes of dried fruits (hazelnut) and dried flowers (lime blossom).
- Mouth : A mature, supple and full wine with a long finish. Pastry, candied orange and ripe fruit flavours with subtle notes of woodland and vanilla. A creamy effervescence; the subtle acidity of the finish adds freshness.
- Potential :
- Temperature :
- Glass : Shapely flute
- Paring with food : Foie gras, fresh or pan-fried. Grilled fish, with or without sauce, lobster. Roast lamb or veal. Parmesan or Comté.
Discover 2 CHAMPAGNES in our cellar
The history of the Bollinger house begins in 1829 when Athanase de Villermont, Joseph Bollinger and Paul Renaudin created the Renaudin-Bollinger & Cie company never doubting that this house would stand the test of time. Throughout the generations, Bollinger has earned notoriety while expanding its winery. Today it stretches over 164 hectares made up of grands and premiers crus growing primarily pinot noir, the varietal most often used in Bollinger Champagne. Rigor and patience are the essential elements at the heart of each cuvée. In fact, Bollinger does not hesitate to let some of its wines age longer than the rules of Champagne allow so they can fully develop more expressive characteristics. At Bollinger house, achieving excellence is crucial, their Champagne is complex, refined, unique and prestigious.