Champagne Théophile Roederer - Brut - (75cl)

Champagne Théophile Roederer - Brut - (75cl)

Champagne

Theophile cuvée is made from the young vines of the Louis Roederer vineyard (those aged less than 8 to 10 years) associated with Meunier's purchases in the Marne Valley and the west of the Montagne de Reims, France. is a blend of four years of vintage. On average, it benefits from 2 years of maturation in cellars and a rest period of 6 months after disgorgement. Light golden color with fine and persistent beading. On the nose it develops a rich and subtle bouquet with notes of white flowers, hawthorn. Finally in Mouth the attack is frank, creamy structure. Perfect balance between the structure and the fruitiness of Pinot Noir and the finesse of Chardonnay.
Characteristics of the cuvée

Wine name: Champagne Théophile Roederer Brut
Champagne
Appellation: Champagne
Color: Sparkling
Vintage: N / A
Varietal: 33% Meunier - 33% Pinot noir - 33% Chardonnay
Degree of alcohol: 12%

Tip: Serve between 8 ° C and 10 ° C
Domaine and wine: Today's Théophile Champagne is the worthy heir of "Théo" Champagne, which had its heyday in the 1930s when the great houses of Montparnasse chose to delight artists and night owls. Theophile is today developed by Louis Roederer in respect of the style that made his success. Theophile is not exactly the second wine of Louis Roederer. The second wines are in most cases genetically very close to their great inspirers. For Théophile, this is a real but tenuous cousin, with differences that make this champagne distinct and therefore exciting.
rewards:
Tasting & keeping

Eye: Light golden color. Fine and persistent beading.
Nose: Rich and subtle bouquet with notes of white flowers, hawthorn.
Palate: Frank attack, creamy structure. Perfect balance between the structure and the fruitiness of Pinot Noir and the finesse of Chardonnay.
Drink from: Now

Open: Just before serving
Serve: Serve between 8 ° C and 10 ° C
Gourmet suggestions

Brut without a year is appreciated as an aperitif, but its structure also allows multiple gastronomic associations such dishes based on fish, sauerkraut, crustaceans, various white meats, as well as most desserts