Charles Heidsieck, a man with a great personality, descendant of a good family and married to the heir of another great family, the Henriots, founded the maison that still bears his name back in 1851. The champagnes of this maison are born to have a unique, easily distinguishable style: they are characterized by the important use of reserve wines, which inexorably enrich the olfactory profile and the drinkability, in a unique final result. In a few years the “Champagne Charlie” conquered more and more market shares, reaching all over the world, passing through Paris, London, America up to Russia. Today we can consider this maison as one of the smallest of the big maisons: this is because it is certainly undeniable that the company has now reached important production numbers, but always keeping intact that “family style” with which it was born. The cellars of the maison extend for about 8 kilometers underground in chalk quarries, and are today the pride of the company and a UNESCO World Heritage Site.
Pinot Noir 59%
It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). The wine rests for at least 72 months (6 years) on the lees.
Intense golden yellow color with fine perlage. Vertical and deep nose, very elegant and refined: aromas of ginger, citrus and lime peel, with notes of vanilla, pastry, butter and bread crust, and a nice chalky minerality on the finish. On the palate the wine is intense, straight and immediately expresses character, only to then reveal a bewitching and persistent breadth and creaminess. The finish is long and returns to the notes of butter and minerality.
Ideal as an aperitif, or on the occasion of a toast or a celebration. Excellent in combination with succulent first courses, or with tasty second courses of meat or fish, oysters and shellfish, or with a nice baked salmon.