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Cuvée Brut

Piper-Heidsieck Cuvée Brut

Piper-Heidsieck

Cuvée Brut

Starting at:
26,59
EU destination price:
31,90
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THE HOUSE Since its founding in 1785, the House of Piper-Heidsieck has proven its innovative prowess in selecting and blending wines of exception. A quest for excellence and open-mindedness are reflected in the entire range of champagnes created by Chief Winemaker Emilien Boutillat. CUVEE BRUT, The signature Cuvée of the Piper-Heidsieck House Fresh, Elegant, Harmonious Cuvée Brut is an emblematic multi-vintage champagne, elaborated from a blend of more than 100 crus sourced from 3 grape varieties of Champagne. BLENDING SECRETS 50% Pinot Noir, 30% Meunier, 20% Chardonnay, with a minimum of 30% of Reserve Wines.
75cl
Champagne
Chardonnay Pinot Noir Meunier
Brut
white - This champagne teases and allures us with its festive, light-drenched, pale gold shimmer and joyful display of neat, lively bubbles.
Notes of almond and fresh hazelnut accompany the precise ascent of its bubbles. It is lively, subtle and light, leaving a deliciously incisive sensation of smoothness, marked by the pureness of fresh pear and apple and a delicate hint of citrus fruits.
TASTING NOTESPiper-Heidsieck Cuvée Brut boasts a fresh, elegant and harmonious profile. Its nose offers delicate notes of pear, white peach, citrus and orange blossom. The palate also reveals aromas of toasted bread, fresh almonds and mint.
PERFECT PAIRINGS Sublime as an aperitif a champagne for every occasion GOURMET RECOMMENDATIONS − Fresh tagliatelle pan-fried king prawns white butter sauce with champagne − Steak tartare − Young Comté − Courgette flowers feta cheese and spelt ENJOYING CUVEE BRUT AT HOME Cellaring potential: 5 years or more Serving temperature: 8 to 10°C
746g
Champagne
France

REGULATIONS

Alcohol abuse is dangerous for health. To consume with moderation.

Prohibition of the sale of alcoholic beverages to minors under the age of 18.

The proof of majority of the buyer is required at the time of the online sale. PUBLIC HEALTH CODE. ART L.3342-1 AND L.3353-3

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