Combining the best fruit from three areas in Champagne, this lively cuvée synthesizes Pinot Noir’s richness and Pinot Meunier’s almond notes with Chardonnay, whose lively bouquet of citrus and flowers reflects the appellation’s cool climate. This Champagne is hand-made on small oak barriques by a cellar master who considers himself more artist than scientist. The resulting wine is exotic and fresh, with aromas of citrus fruit, hibiscus and minerals. We love its creamy mousse—the French term for the froth created by the pour—and delicate sparkle.
Varietals: 45% Chardonnay, 43% Pinot Meunier, 12% Pinot Noir
Nose: Citrus fruits with mineral and hibiscus
Palate: Bright mineral sparkle and a long-lasting mousse
Appellation: A.O.C. Champagne-Epernay
|91 Points Stephen Tanzer: Light, bright yellow. Lemon curd, pear, vanilla and buttered toast on the fragrant nose and in the mouth. Taut and sharply focused, offering lively citrus and orchard fruit flavors that gain flesh and smokiness with air. The vanilla note comes back strong on the finish, which shows a refreshingly bitter quality and very good persistence.
Champagne is not "manufactured", it is "created". For Alfred Gratien, the creative process begins right in the vineyard.
Only the best grapes are selected for the composition of our cuvées.
The fruit releases the secrets of its inner purity with the personality and shine that we associate with these lively wines. After six months cellaring in small 228 litre oak casks, the must has transformed into wine. The artistic skills of the cellar master now enter into a symbiotic relationship with the promise of what the wine is to become. The cuvée is bottled with sugar and yeast to allow secondary fermentation within the bottle.
Thanks to their vinous structure, champagnes from Alfred Gratien lend themselves to long periods of cellaring. The cellar master knows exactly how to bring out the very best in them during the 36 months they spend in our cellars. The result are champagnes with a unique palate and an incomparable aroma.
The next step in the process is "dégorgement" (disgorging), whereby the lees and sediment are removed from the bottle. The bottle is then topped up again with more wine and some sugar and is left to rest again for a few more months in the darkness of the cellar. Thanks to the genius of our cellar master, our secret recipes and our endless patience, the champagne will by now have become a true Alfred Gratien. And when you drink it, you'll truly have a taste of paradise!