The Boutique
Login
Cuvée Informations
Dosage: 4,5 g/l
- 1st fermentation:
Inox 35%
Fûts 65%
- Malo: 55%
- Monocru: Verzenay
- Harvest: 100% 2012
- Montagne de Reims - Verzenay Grand Cru
- Extra Brut
- Pinot Noir 100%
- 1st fermentation:
Inox 35%
Fûts 65%
- Malo: 55%
- Monocru: Verzenay
- Harvest: 100% 2012
- Montagne de Reims - Verzenay Grand Cru
- Extra Brut
- Pinot Noir 100%
Serving and food pairings
Maintain the serving temperature between 8 and 10 ° C and present this Cuvée in a rather curved goblet flute.
It can be paired simply with salted cookies or a Parmesan cheese 30 months but also with dishes of firm textures and tangy sauces.
For example, chicken with lemon, red mullet with a yuzu sauce, fresh shrimps sautéed in grapefruit, tuna carpaccio, spaghetti chitarra or Troccoli Pugliesi with a cherry tomato and basil sauce or a seafood salad dressed with extra virgin olive oil and parsley...
It can be paired simply with salted cookies or a Parmesan cheese 30 months but also with dishes of firm textures and tangy sauces.
For example, chicken with lemon, red mullet with a yuzu sauce, fresh shrimps sautéed in grapefruit, tuna carpaccio, spaghetti chitarra or Troccoli Pugliesi with a cherry tomato and basil sauce or a seafood salad dressed with extra virgin olive oil and parsley...
Aperitif
Shellfish
Pasta
Fish
Visual analysis
The color of this 2012 vintage is beautifully golden.
The bubbles, fine and calm, twinkling casually, which generates a very sensual shimmer.
The visual presentation announces matter and energy.
The bubbles, fine and calm, twinkling casually, which generates a very sensual shimmer.
The visual presentation announces matter and energy.
Olfactory analysis
The first nose is intense and appetizing.
We perceive hazelnut, vanilla and pastry. Then the autolysis notes come in with the puff pastry and the waffles.
Later it’s the terroir’s turn to express itself. Thyme, bay leaf, broom, bergamot bring nuance and character.
This is a complex nose, which the expression is shared between knowledge and origin.
We perceive hazelnut, vanilla and pastry. Then the autolysis notes come in with the puff pastry and the waffles.
Later it’s the terroir’s turn to express itself. Thyme, bay leaf, broom, bergamot bring nuance and character.
This is a complex nose, which the expression is shared between knowledge and origin.
Taste analysis
The initial impression on the palate is lively, sharp.
We perceive acidity and effervescence simultaneously. The energy is there, then the wine opens with a tense mouth structured.
The consistency of the wine generates a little heat and the texture appears dense and firm.
This beautiful material is nevertheless dominated by acidity, sharp and precise, and effervescence, dynamic and mischievous.
We perceive acidity and effervescence simultaneously. The energy is there, then the wine opens with a tense mouth structured.
The consistency of the wine generates a little heat and the texture appears dense and firm.
This beautiful material is nevertheless dominated by acidity, sharp and precise, and effervescence, dynamic and mischievous.
The final
The finish is surprising with regard to the nose and mouth.
Taut, virile, it also reveals mineral, acid, tannic, effervescent …
Taut, virile, it also reveals mineral, acid, tannic, effervescent …
Millésime 2012
Blanc de Noirs
Grand Cru
Hervy-Quenardel
This is a Champagne "celebration" for occasions where you have to wake up minds.
Rich, complex and appetizing on the nose, it surprises the palate with its dynamism and vigor, its energy.
The final also reflects an attractive character.
A Champagne that challenges.
Rich, complex and appetizing on the nose, it surprises the palate with its dynamism and vigor, its energy.
The final also reflects an attractive character.
A Champagne that challenges.
Discover the Vigneron
Hervy-Quenardel
From a young age, I worked alongside my father in our vineyards, fostering a deep
connection with nature.
Driven by my innate passion for nature, I pursued further education at the Lycée
Agricole, where I delved into the multifaceted realm of viticulture. It was there that I
realized I had inherited the same fervor that ignited the souls of my ancestors: the
ability to shepherd a cuvée from vine to bottle, overseeing every step of its creation.
Few vocations afford such a comprehensive and fulfilling journey.