Delicate and Elegant
The Brut Réserve is aged for at least 3 years in our cellars, even though the legal minimum ageing requirement is 15 months.
A range of different crus make up the blend.
Blend:
Quintessential Nicolas Feuillatte style. A delicate, structured and fruity Champagne, offering boundless elegance and finesse.
“THE BRUT RÉSERVE IS A CHAMPAGNE THAT SUBTLY FOCUSES ON SHADES OF WHITE FRUITS AND SPICES, AND WHOSE REFINED CHARACTER IS A CONSTANT SOURCE OF SURPRISE.”
Appearance:
Pale yellow with silver tinges, brilliant and crystalclear revealing a persistent ribbon of delicate bubbles.
Nose:
Initially restrained, fresh white fruit aromas of apple, pear and peach intermingle with curry and turmeric spices. As the bouquet becomes more expressive, ripe fruit notes jostle for position.
Palate:
Clean on the attack, elegant and complex, a delicate bead imparts freshness on the finish.
As an aperitif, best served at 7 - 8°C.
With food, best served at 10 - 12°C.
Food and wine pairings :
Aperitif: Smoked salmon crostini
Starter: Pan-fried king prawns with coriander
Main: Pigeon tagine and quince, served with bulgar wheat
Dessert: Rhubarb Tarte Tatin
The Brut Réserve is aged for at least 3 years in our cellars, even though the legal minimum ageing requirement is 15 months.
A range of different crus make up the blend.
Blend:
Quintessential Nicolas Feuillatte style. A delicate, structured and fruity Champagne, offering boundless elegance and finesse.
“THE BRUT RÉSERVE IS A CHAMPAGNE THAT SUBTLY FOCUSES ON SHADES OF WHITE FRUITS AND SPICES, AND WHOSE REFINED CHARACTER IS A CONSTANT SOURCE OF SURPRISE.”
Appearance:
Pale yellow with silver tinges, brilliant and crystalclear revealing a persistent ribbon of delicate bubbles.
Nose:
Initially restrained, fresh white fruit aromas of apple, pear and peach intermingle with curry and turmeric spices. As the bouquet becomes more expressive, ripe fruit notes jostle for position.
Palate:
Clean on the attack, elegant and complex, a delicate bead imparts freshness on the finish.
As an aperitif, best served at 7 - 8°C.
With food, best served at 10 - 12°C.
Food and wine pairings :
Aperitif: Smoked salmon crostini
Starter: Pan-fried king prawns with coriander
Main: Pigeon tagine and quince, served with bulgar wheat
Dessert: Rhubarb Tarte Tatin