Champagne Bollinger Special Cuvee Brut / 12% / 0.75l

The history of this Champagne house began with Athanase de Villermont, who came from a noble family. He was a soldier who had distinguished himself in the American War of Independence and inherited a vast estate in the Aÿ region from his family. Thanks to his intuition, he saw the extraordinary potential of Champagne wines, although as a person of aristocratic origin, he had no opportunity to engage in trade. The meeting of Joseph Bollinger, a German who often traveled to France to learn as much as he could about the Champagne wine trade, and Paul Renaudin, a local man who was fascinated by the world of wine, resulted in an unusual collaboration. The company Renaudin-Bollinger & Cie was founded in 1829, with Joseph taking care of the trade, Paul of the cellars and Athanase establishing the Champagne house.

With the succession, times of challenges began, such as the phylloxera epidemic and the Great War. The company remained in the hands of the family, evolving over time, introducing numerous innovations and improvements. In 2008, the company was entrusted for the first time to someone outside the family, Jérôme Philipon, a native of Champagne, coped with the task entrusted to him perfectly. In 2018, Charles-Armand de Belenet became the general manager, continuing to cultivate the tradition based on the secrets of the house, while ensuring constant development.

Bollinger Special Cuvée is a blend of 60% Pinot Noir, 25% Chardonnay and 15% Meunier. The vast majority of them come from the Grand I Premier Cru plots. It is also worth mentioning that most of them come from cellar stocks, which are partially matured in Magnum bottles for 5 to 15 years. On the nose, it is beautifully complex, captivating with aromas of ripe fruit, with clearly marked notes of apple and a touch of peach. On the palate, very subtle, with a delicate, velvety effervescence, flavors of pear, brioche and a touch of spice. Finish moderately long with accents of walnut.

It tastes best chilled to a temperature of 10-12 degrees. Ideal as an aperitif. It works perfectly in culinary combinations with all fish, especially used in sushi. Suitable, of course, for seafood and shellfish.