From black grapes
Blanc de Noirs Brut
A pure expression of the pinot noir and meunier grapes of the Montagne de Reims.
The Blanc de Noirs shows the pinot noir and meunier of the Montagne de Reims at full intensity. A powerful, mineral yet balanced and fruity wine: its freshness and structure make it ideal for a cocktail aperitif or for pairings of meat and fish.
Buy – 23 900 Ft The purchase is made in the champagneforyou.hu online shop.
Blend
Premier and Grand Cru sites
Ambonnay, Aÿ, Louvois
Chigny-les-Roses, Rilly-la-Montagne, Hautvillers, Ludes, Montbré
The 2018 vintage
About the vintage
A wet winter was followed by a very warm, sunny spring with rapid and abundant flowering. The dry, hot summer passed without water stress, producing a record crop. Even ripening, excellent health, harvest beginning at the end of August.
Colour
Fine, lively bubbles, pale straw yellow with silvery reflections.
Nose
White- and yellow-fleshed fruit, reinette apple.
Palate
Powerful, mineral and fruity character with a taut structure and a fresh finish.
Food pairing
- Aperitif – cocktail bites
- Main – meat and seafood together
Champagne Collet
Style, food pairing and serving
Collet Blanc de Noirs Brut is a true French Champagne: a sparkling wine made in the Champagne region by the traditional method of second fermentation in the bottle (méthode champenoise). A Blanc de Noirs, a white Champagne made from black grapes (Pinot Noir, Meunier): fuller and fruitier, good with poultry, veal and aged cheeses. Brut, a dry Champagne: a versatile choice for aperitifs, celebrations, fish, poultry and light starters.
Serve at 8–10 °C (vintage Champagne at 10–12 °C) in a tulip-shaped glass. With a Champagne stopper a chilled bottle stays fresh for a few days.
Champagne Collet Champagnes are distributed in Hungary by the official representative (Energy4U Kft.): order online from the champagneforyou.hu Champagne shop or buy them in person at the Belle Époque Bar & Boutique in Kecskemét. We organise Champagne tastings for private guests and companies.
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