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Dentelles & Crinolines Extra-Brut Brigandat
12%
0.75L
Intensity
This elegant, refined Pierre Brigandat Champagne is a perfect aperitif or pairing for a gourmet meal with friends, offering aromas of apple, brioche, citrus fruit and a dazzling freshness.
More infoThe Dentelles & Crinolines cuvée is a Champagne produced by Maison Pierre Brigandat in the prestigious Côte des Bar region. This blend of 70% Pinot Noir from old vines and 30% Chardonnay is bursting with aromatic complexity and finesse. The vines are planted on Kimmeridgian soils rich in limestone, which contribute a distinctive minerality to the wine. The winemaking process begins with fermentation with native yeasts, limiting the use of sulphur to preserve the purity of the aromas. Half the Chardonnay grapes are fermented in neutral casks, adding complexity without overpowering the flavours. The wine then rests on fine lees for eight to ten weeks before bottling for the second fermentation.
It ages on laths for at least three years, developing a fine foam and persistence. This nectar is characterised by aromas of ripe yellow apple, toasted brioche and light notes of citrus fruit. On the palate, it reveals a dazzling freshness, a balanced acidity and a long, persistent finish with hints of minerality and toasted hazelnut.
Lot presentation
Dentelles & Crinolines Extra-Brut Brigandat
The wine
The Dentelles & Crinolines cuvée is a Champagne produced by Maison Pierre Brigandat in the prestigious Côte des Bar region. This blend of 70% Pinot Noir from old vines and 30% Chardonnay is bursting with aromatic complexity and finesse. The vines are planted on Kimmeridgian soils rich in limestone, which contribute a distinctive minerality to the wine. The winemaking process begins with fermentation with native yeasts, limiting the use of sulphur to preserve the purity of the aromas. Half the Chardonnay grapes are fermented in neutral casks, adding complexity without overpowering the flavours. The wine then rests on fine lees for eight to ten weeks before bottling for the second fermentation.
It ages on laths for at least three years, developing a fine foam and persistence. This nectar is characterised by aromas of ripe yellow apple, toasted brioche and light notes of citrus fruit. On the palate, it reveals a dazzling freshness, a balanced acidity and a long, persistent finish with hints of minerality and toasted hazelnut.
