"It is worth knowing about the Special Club that it is made by members of an elite club of producers (i.e., those who make champagne from their own vineyards under their own name), the Club Trésors du Champagne. They set a very high bar for themselves and created the Special Club bottle and design to distinguish their best wines from their own-label blends. It's not easy to even get into the Club – they currently have 28 members – but a Special Club champagne still has to get the green light at two professional tastings before it can be released in this form. First, after blending, before bottling, and second, after aging, it has to perform well in front of their committee, which is made up entirely of winemakers. This is a great challenge every year, which Gimonnet successfully met in 2006. With this achievement, it even managed to make it into the top 10 in the blanc de blancs category, among heavyweights such as Dom Ruinart or Comtes de Champagne." poppmood.com
Vinification:
40% of the grapes are from vines over 40 years old, and 37% of these are from vines planted between 1911-1913
manual harvest and whole-bunch pneumatic pressing
no chaptalization (must enrichment)
fermentation between 18 - 21° C
malolactic fermentation
racking and 6 months of aging on fine lees
cold stabilization at -4° C
bottling in May 2017
bottle aging on lees for 5 years
disgorgement 3 months before market release
dosage 6gr/l