Wine Article
NV Pierre Gimonnet & Fils Champagne Premier Cru Blanc de Blancs Brut Cuis
Last edited on 8/20/2013 by fries
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With cuvée Blanc de Blancs sans année, a problem arises with the trying to elaborate a young and very fresh Champagne, without developing too much vivacity when being tasted. The vinification has therefore to be
"round and balanced" as early as its placement in the bottle. In order to do this we try to marry, in a very subtle manner, the selected wine of the year with reserve wines of several years.
To succeed with this delicate and basic step, the house of Pierre Gimonnet & Fils chose of all its reserve wines (from fine lees), from bottle not from cuvée, and incorporate it into the wines of more than one or two years having kept all their freshness.
Since 1997, the reserve wines are most often the assemblage of the year’s cuvée, which are incorporated in the BSA. For example: the reserve wine of 1999 is the assembly of the 1999 cuvée, having used the BSA basis of the respective year. Our Cuvée Brut sans année Cuis 1er Cru is therefore an assembly of different "pré-assemblages", between 20% to 50%, preserved for more than several Years.
vinification
- Grapes harvested manually and split pressing
- Temperature controlled alcoholic fermentation
- Malolactic Fermentation carried out
- Elevated 6 to 8 months (3 soutirages)
- The reserve wines are preserved in bottle (which explains the use of reserve wines from more than 2 years...)
- Cold stabilization (-4°)
- Light filtration on clay before assembly
- Monitoring until the February following the harvests it
- Ageing in bottle, 18 to 30 months
- Drainage 3 months before expedition
- Light dosage (sugar 8gr/l; the "average" traditionally for a cuvée is of 10-12gr/l)
Production
184.478 bottles, 12.836 ½ bottles and 4.887 magnums
"round and balanced" as early as its placement in the bottle. In order to do this we try to marry, in a very subtle manner, the selected wine of the year with reserve wines of several years.
To succeed with this delicate and basic step, the house of Pierre Gimonnet & Fils chose of all its reserve wines (from fine lees), from bottle not from cuvée, and incorporate it into the wines of more than one or two years having kept all their freshness.
Since 1997, the reserve wines are most often the assemblage of the year’s cuvée, which are incorporated in the BSA. For example: the reserve wine of 1999 is the assembly of the 1999 cuvée, having used the BSA basis of the respective year. Our Cuvée Brut sans année Cuis 1er Cru is therefore an assembly of different "pré-assemblages", between 20% to 50%, preserved for more than several Years.
vinification
- Grapes harvested manually and split pressing
- Temperature controlled alcoholic fermentation
- Malolactic Fermentation carried out
- Elevated 6 to 8 months (3 soutirages)
- The reserve wines are preserved in bottle (which explains the use of reserve wines from more than 2 years...)
- Cold stabilization (-4°)
- Light filtration on clay before assembly
- Monitoring until the February following the harvests it
- Ageing in bottle, 18 to 30 months
- Drainage 3 months before expedition
- Light dosage (sugar 8gr/l; the "average" traditionally for a cuvée is of 10-12gr/l)
Production
184.478 bottles, 12.836 ½ bottles and 4.887 magnums