The freshness and vinosity of a Non Dosé champagne from Philipponnat
The estate

Established for nearly five centuries in Mareuil-sur-Aÿ, the Champagne house Philipponnat is one of the oldest and most renowned names in the Champagne region. Uniqueness, excellence, generosity and simplicity are the values ??that guide this house whose heart has remained family-run. Owned by the house since 1935, the legendary Clos des Goisses is one of the oldest and most prestigious clos in the Champagne region. This jewel gives life to rare and exceptionally powerful champagnes.

The vineyard

This cuvée comes from an exceptional vineyard in Champagne, with 20 hectares of Premiers and Grands Crus in Aÿ, Mareuil-sur-Aÿ and Avenay.

The wine

The Cuvée Royale Réserve is a tribute to the ancestors of the Philipponnat family: vineyard owners, winemakers, suppliers to Louis XIV, magistrates and royal mayors of Ay.

Vinification and aging

This cuvée is vinified in the traditional way, avoiding any premature oxidation, with a partial malolactic fermentation and aging in reserve wine barrels to develop the complexity of the aromas. This champagne is aged for three years.

Blend

Pinot noir 65%
Chardonnay 30%
Pinot meunier 5%

Characteristics and tasting tips for the Royale Réserve Non Dosé cuvée by Philipponnat
Tasting

Color
The pale gold color highlights the finesse of a persistent and delicate effervescence.

Nose
The nose evolves on a variety of floral notes evoking lime blossom, hawthorn and vine flowers.

Taste
Lively and taut, the palate impresses with its purity, precision and beautiful acidulous citrus notes. The finish is marked by toasted notes of warm bread and fresh apple.

Food and wine pairing

Ideal as an aperitif, this Cuvée Royale Réserve Non Dosé de Philipponnat is ideal for accompanying raw fish, seafood and Japanese cuisine.

Service

For optimal tasting, serve at 8°C.

Storage

While this champagne expresses all its vivacity in the 6 to 18 months following disgorgement, the date of which is indicated on the label, it can be cellared for several years in order to develop its aromatic complexity.