Champagne Brut Moët & Chandon Jéroboam 3 l

Description

History

Moët & Chandon was born in 1743 thanks to Claude Moët, who began to transport wines from Champagne to Paris. It will be the beginning of a great legend, destined to last until today. In fact, Moët products will be increasingly appreciated by the great families of the time including the French royal family, arriving first in England and then throughout the rest of the world. In 1832 the company changed its name from “Moët” to “Moët & Chandon”; in the following century, with the acquisition of the Ruinart and Lanson maisons, it established itself on the world scene, thanks also to its entry into the LVMH group (Louis-Vuitton-Moët-Hennessy) around 1970-80. It is currently the maison with the most hectares of land, about 1200, of which 50% classified as Grand Cru and 25% Premier Cru; in addition, he also owns the Domain Chandon in Napa Valley (where the first French sparkling wine was produced on American soil) and another in Green Point, Australia.

Grapes used

Pinot Noir 40%

Chardonnay 30%

Pinot Meunier 30%

Production method

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).

Alcohol content

12.5%

Tasting notes

It is presented in the glass with an intense straw yellow color, with a fine and persistent perlage. On the nose notes of citrus fruits, yellow fruit, butter, almond. Full-bodied, with good acidity and final persistence in the drink.

Possible combinations

Ideal as an aperitif, or with fish appetizers in general. Also suitable on a first course especially if it has fatty components to reduce, such as cheese, butter, etc.