The blending of CUIS Premier Cru:
The house's non-vintage base cuvée, a blend of five vintages.
Vinification:
- manual harvest and traditional (whole cluster) pressing
- temperature-controlled fermentation
- malolactic fermentation
- 6-8 months of tank aging with three rackings; older vintages were aged in bottle
- tartrate and protein stabilization at -4°C
- light filtration before blending
- tirage in February 2014
- 24-30 months of bottle aging
- disgorged 3 months before release
- dosage: 8g/l
- produced: 184,478 bottles, 12,836 demi-bouteilles (0.375 l) and 4,887 magnums (1.5 l)
On the nose, an elegant fruity blend and overwhelming freshness arrive first, followed by discreet yeast notes resulting from the long lees aging typical of traditional champagne production, with hints of biscuit, caramel, and toast. On the palate, the expected high degree of elegance and freshness, along with a wonderful balance of acidity, dominate. Its effervescence is persistent and appealing with small bubbles. A serious Champagne, recommended exclusively for connoisseurs who seek fruit and a perfectly tuned fresh structure in Champagne, rather than values associated with autolysis.