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Producer: BollingerGrape Varieties: 60% Pinot Noir, 25% Chardonnay & 15% Pinot MeunierOptimum Drinking: Within 6 yearsWine Style: Beautifully structure classic Pinot Noir dominated ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
The grapes mainly come from grands and premier crus in Champagne. Two thirds of the grapes come from Bollinger's own vineyards which guarantees consistency in the quality of its wines.30 crus of the Departement of the Marne have a part in the composition of the blends, 80% of the grapes coming from premiers and grands crus of the Montagne de Reims and of the Cote des Blancs. These are mainly from Aÿ, Verzenay, Louvois, Mesnil s/Oger and Cuis.
Special Cuvée is only produced from the cuvée
If however the harvest is excellent, the House of Bollinger will keep the taille - second pressing - from the chardonnay.
The first fermentation of the wines is done cru by cru, grape variety by grape variety
Before being blended the wines are fermented separating each cru and grape variety, in 100 or 120 hl stainless steel tanks. This improves control of the fermentation process, and this enhances the quality of the wines used for blending the Special Cuvée. In certain years, wines fermented in barrels will be used in the final blend.
The blend rests essentially upon the Pinot Noir of grands and premiers crus.
The blends of Special Cuvée are on average composed of: • 60% Pinot Noir• 25% Chardonnay• 15 % Pinot Meunier
5 to 10% of reserve wines are incorporated into the blend. These reserve wines are kept by cru, grape variety and vintage in magnums corked with real cork. This method is unique in Champagne and it enables Bollinger to keeps its reserve wines for a long period without losing either freshness or character. The veritable ‘library of wines' gives the House of Bollinger a vast and extremely precise palette to use for blending: the cru, grape variety or year required can be selected to add the necessary touch to the blend for the Special Cuvée.
After blending, bottling and second fermentation, the Special Cuvée will rest for a minimum of three years on its lees. This ageing process is far longer than the minimum requirements of the Champagne Appellation. It gives the wines the necessary time to achieve balance and allows for the aromas to fully develop.
To preserve the aromatic balance, the dosage of the Special Cuvée is light (7 to 9grams of sugar per litre)
REST AFTER DISGORGING
The Special Cuvée will rest for three months in the cellar after disgorging and before shipping. This is the necessary time for the wine to assimilate the "liqueur d'expidedition" and to recover suitable balance for tasting
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