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A classy Champagne marrying finesse with complexity! More info
This prelude cuvée is made of 50% Chardonnay and 50% Pinot noir from Champagne’s grands cru vineyards. The harvests are carried out by hand. This Champagne is made only from the first press juice before being matured in vats. There is a brut dosage of between 6 and 12 grams per litre. This champagne was also aged for 5 years to give it the time to flourish.
In the glass is has a bright appearance, pale yellow with hints of silver. The bubbles are fine and delicate. Its nose gives off mineral, vegetal, and floral notes with a spicy hint of cinnamon. On the palate, this is a lively cuvée with fresh notes of citrus. Its texture is round and ample, with a wonderfully long finish. Serve it at 8°C with a seafood dish.
Prélude Brut Grand Cru Taittinger serve at a temperature of 8°C. It will pair perfectly with the following dishes: Terrine de Saint-Jacques, Plateau de fruits de mer, Verrines de la mer.
This prelude cuvée is made of 50% Chardonnay and 50% Pinot noir from Champagne’s grands cru vineyards. The harvests are carried out by hand. This Champagne is made only from the first press juice before being matured in vats. There is a brut dosage of between 6 and 12 grams per litre. This champagne was also aged for 5 years to give it the time to flourish.
In the glass is has a bright appearance, pale yellow with hints of silver. The bubbles are fine and delicate. Its nose gives off mineral, vegetal, and floral notes with a spicy hint of cinnamon. On the palate, this is a lively cuvée with fresh notes of citrus. Its texture is round and ample, with a wonderfully long finish. Serve it at 8°C with a seafood dish.
The origins of Taittinger champagnes can be traced back to the wine merchant Jacques Fourneaux who established a company in 1734. This business moved premises to the House of the Counts of Champagne in the 19th century and was taken over by the Taittinger family in 1931 who then gave the company its name. In 1932, Pierre Taittinger's champagne house decided to give prominence to the Chardonnay grape. Between 1945 and 1960, Pierre Taittinger's son, François, managed the company with his two brothers, Jean and Claude. When François was killed in an accident, the company passed to Claude who remained at the helm from 1960 to 2005. In 2005, the house was sold to an American pension fund but was bought back the following year by the North Eastern division of the Crédit Agricole bank in partnership with Claude's nephew, Pierre-Emmanuel Taittinger who has run the company ever since. The historic champagne house owns kilometres of Gallo-Roman crayères or chalk tunnels and almost 300 hectares of exceptional vineyards, planted to 40% with Chardonnay. The grapes are vinified in vats and undergo full malolactic fermentation. This historic champagne house is a benchmark in the region, especially for fans of Chardonnay.
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