THE ICON OF THE HOUSE
- Colour : A golden colour, distinctive of black grape varieties ; very fine bubbles.
- Nose : A beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches.
- Mouth : A subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
- Potential : 3 years
- Temperature : 8 °C
- Glass : Shapely flute
- Paring with food : Any fish, especially sushi and sashimi. Seafood: shrimp, prawn, crayfish, grilled lobster. Poultry and white meat. Parmesan, good cured ham.
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.