Pommery Cuvée Louise Brute Nature + box set

Pommery Cuvée Louise Brute Nature + box set


185.00 CHF

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Pommery’s Cuvée Luise Brute Nature must meet the highest requirements in terms of place, cellarer and vintage.
During a long and complex process, it is vinified from Chardonnay and Pinot Noir.
Its characteristic taste is due to the particularly long maturation phase on the lees.
It is a champagne without dosage and thus offers a new aspect of the art of champagne.

Intense aromas of lemon zest and white flowers with hints of fruit on the nose.
In the mouth, the aromas of the nose intensify.
Long in the mouth.

In the heart of the city of Reims, Madame Pommery opened Domaine Pommery in July with a vision to create a new style of champagne. The project began with the widow transforming Roman tunnels in the chalk soils of Reims into aging cellars. The English-inspired architecture of the estate is striking, adorned with ornaments, towers, battlements and the unmistakable blue-gray plaster. Both on the estate itself and around Reims, he planted numerous vineyards, knowing that they would be decisive for the quality of his wines. With the introduction of the first dry vinified champagne in 1874, Madame Pommery revolutionized the world of champagne. Today Brut is a household name when it comes to choosing the right champagne.

Quality has been Pommery’s top priority since its founding. Sustainability and natural cultivation play an important role in the Champagne AOC protected area. Since 2014, the Pommery house has been certified with the environmental labels “Sustainable Viticulture in Champagne” and “High Environmental Value.” Of which we are very proud. The interim director of the winery, Clément Pierlot, knows his job. He controls the blend, that is, the composition of grape varieties and sites. Selects the best of different base wines vinified separately, taking into account their aroma and vintage, to create the blends. The first fermentation takes place in the dark chalk cellars, followed by alcoholic fermentation every year around October 15. The fact that the cellars are located about 30 meters below the earth’s surface ensures a constant temperature throughout the year. It is only during the second fermentation in the bottle with the addition of yeast that the champagne acquires its characteristic carbonic acid. The yeast is removed from the bottle at the end of a complex process.











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