Moet & Chadon Brut Imperial Mathusalem

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 35%

Pinot Meunier 35%

Chardonnay 30%

Production method

Brut champagne is produced using the traditional method, with a second fermentation in the bottle. The harvest is done by hand and only the best bunches are selected. After pressing the grapes, the must is obtained which is fermented in steel. Subsequently, we proceed to the “prise de mousse”, i.e. the addition of sugar and yeast for the second fermentation in the bottle. At this point, the bottles are placed in cellars for maturation and the second fermentation, which lasts at least 15 months. Finally, we proceed to the disgorgement, i.e. the removal of the sediment from the bottles and the dosing of the wine with a small amount of sugar.

Alcohol content

12%

Tasting notes

It is presented in the glass with a very intense straw yellow color, with a fine and persistent perlage. On the nose notes of citrus fruits, yellow fruit (apple, pear), candy, spices and flint. Full-bodied, fresh with good acidity and final persistence in the drink, but balanced, the citrus trail persists and a good minerality. Throughout the meal or as an aperitif.

Possible combinations

It lends itself to refined gastronomic combinations: oysters, fish carpaccio, meat tartare, medium-aged cheeses.