Wine, Spirits & Brews

Item Description

This exceptional Barons de Rothschild Champagne is the result of the ambition of the three branches of the Rothschild family to achieve great things. Taking into account the three values: Concordia, Integritas, Industria this results in the combination of selecting the best terroirs with their know-how in their respective fields.

This non vintage brut is a carefully balanced blend for a highly sophisticated champagne. This champagne is a rich, complex and ethereal wine.

The Brut is made by blending wines aged at least 3 years, 60% Chardonnay, primarily grands crus from the cote des Blancs, 40% Pinor Noir, from mainly Verzenay, Ay, Mareuil –sur-Ay and Bouzy.

This unique blend gives the wine its fine bubbles, its golden color and its fine, subtle aromas of white fruit. The dosage has been kept low and is kept at least 6 months after the disgorgement process, for a pleasant, balanced mouth feel that can be enjoyed as an aperitif or throughout the meal. 

Item Special Note

1 Bottle of 0,75l wrapped in giftpaper.

Champagne is made as follows;  The grapes are harvested, pressed and the juice is fermented to get a wine. The next step is to blend wines from different plots and even harvests (non vintage). The blend is bottled and a second fermentation takes place thanks to the added liqueur de tirage (mixture of sugar, yeast and still champagne wine). The bottle is closed with a crown cap. The carbondioxide from the second fermentation is then trapped in the bottle. To be an original champagne the bottle has to rest at least 15 months, which is technically called the "ageing on lees". After this process the lees have to be consolidated for removal, this is done through riddling, a process that takes 21 days, turning the bottle till all the lees are captured on the inside of the crown cap or in 7 days using a gyropalette. The lees removal process is also called disgorgement; the bottle top is freezed a little bit, to cap the lees and then uncrowned. As you loose a little bit of liquid the bottle is topped with a "liqueur d'expedition" (a mixture of base wine and sugar), this process is also called "dosage". After this the bottle is closed by a cork and a muslet (wire cage).

When wines from the same year are blended we speak about a vintage champagne of millesim. Mostly done in exceptional harvests.

When opening a champagne bottle be careful as the pressure in the bottle is approximately 6 bars.