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PRESENTATION
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.
CAPACITY
75cl
APPELLATION
Champagne
GRAPES
Chardonnay
Pinot Noir
Meunier
TYPE OF WINE
Brut
AT EYE
white - This champagne teases and allures us with its festive, light-drenched, pale gold shimmer and joyful display of neat, lively bubbles.
AT NOSE
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.
IN MOUTH
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.
FOOD & WINE AGREEMENTS
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
NET WEIGHT
746g
REGION
Champagne
ORIGIN COUNTRY
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