Champagne Maurice Grumier "Réserve Perpétuelle" Extra Brut

The must ferments partly in oak barrels and partly in small thermostatically controlled stainless steel tanks. The heart of this cuvée is the blending. The wine of the current vintage is combined with a perpetual reserve (the solera method) started in 2004. Every year, a portion of the reserve is drawn off for bottling and replaced with the new wine, creating a thread that unites more than twenty years of harvests. After bottling and the addition of the liqueur de tirage, the wine undergoes a second fermentation in the bottle.

36 months on yeast

It presents with a brilliant golden yellow color, enriched with slightly amber reflections, a fine and persistent perlage. The nose is wide, deep and constantly evolving. The opening is dominated by notes of fine pastry, bread crust, brioche and toasted hazelnut, then followed by fruity aromas of candied citrus fruits, quince apple and yellow peach, accompanied by floral touches of dried flowers, beeswax and a subtle iodized note. In the mouth, the entry is straight, vertical and impactful. The texture is dense and creamy, almost tactile, thanks to the contribution of the historical wines stored in barrels. • The finish is long, dry (thanks to the low dosage of Extra Brut) and dominated by a pronounced silky mineral and salty note, leaving a clean, persistent and refreshing aftertaste.

Wine Enthusiast 92/100, Gault&Millau 91/100,

Oysters and seafood, salmon tartare, squid or red tuna, paranza fritters or tempura. Mushroom risotto with porcini or truffle. Spaghetti with octopus or spaghetti with red Mazara del Vallo shrimp and stracciatella. Lamb with Ligurian sauce, veal escalopes with mushrooms or duck breast escalope.