Region : Champagne
Grapes : 70% Chardonnay, 20% Pinot Nero, 10% Pinot Meunier
Alcohol: 12.5%
Website: https://www.champagnevranken.com/home#villa-demoiselle
🏅 James Suckling 90 pts
🏅 Vivino 4.0
Champagne production giant Vranken-Pommery Monopole (VPM) is a champagne group with a long history, headquartered in the village of Reham in the Champagne region of France. Its strength is comparable to that of Pernod Ricard Champagne Group, and it is considered the second largest Champagne group in the world, with sales exceeding 20 million bottles per year. The Pommery Group has 4 brands, including Pommery, Vranken, Heidsieck & Co. Monopole, Charles Lafitte, Demoiselle, etc.
Vranken: This is a Champagne house created in 1976 by the founder of Vranken-Pommery Monopole under his own name. Today the winery has 270 hectares of vineyards. Starting in 1978, Paul François VRANKEN and the first winemaker Dominique PICHART revolutionized taste by suppressing the cognac spirit in Champagne to create lighter, more modern wines full of freshness: the taste of Vranken was born , also brings the taste of aperitif champagne.
The whole history of Demoiselle champagne by Vranken, the champagne’s latest qualitative, œnological and above all gustatory revolution, are hidden behind this title.
The tête de cuvée is a qualitative splitting of the pressing specific to the making of Vranken’s Demoiselle champagnes. This phrase sums up all the detailed work the Vranken champagne teams do at harvest time.
Upstream, the quality of the grapes must be flawless and the crus used are selected with the utmost care. Grapes from Vranken’s vineyards are a solid basis for making Demoiselle Tête de Cuvée thanks to the beautiful geographical distribution of the desired crus. First-rate grapes are harvested at the peak of their ripeness and brought to the press as quickly as possible.
The grapes are pressed according to the qualitative Champagne pressing principles and the ‘Tête de Cuvée’ specifications. Full traceability for each press is key in order to confirm that the specifications have been adhered to and to record the technical information related to the pressing process.
In order to extract the purest juice that will give our cuvée all its finesse and elegance, we focus on the principle of fractionation: only the first two ‘presses’ (15 hectolitres of must per 4,000 kg marc) of the pressing cycle are used in the ‘Tête de Cuvée’. This is a key element to ensuring quality.
Cloaked in the subtlest aromas, this juice is higher in sugar and acid content, which lends maturity and freshness to our wines and gives them a remarkable freshness on the palate, apt for ageing.
After pressing, in the winery, we ensure a maximum separation of qualities and crus in order to have the widest possible range during assemblage.
Our teams of oenologists led by winemaker Dominique Pichart will evaluate each vat during winemaking and will select those that are likely to enter the composition of the tête de cuvée.
🏅 James Suckling 90 pts
A very fresh and zippy non-vintage that has a gently bready feel, as well as plenty of rich, ripe and fleshy, stone-fruit and citrus-fruit flavors on the palate. Drink now.
$450/bottle
You could enjoy free delivery upon purchasing 3 bottles from "Terroir Collection"
Or you can mix your favorite wines (with other non Terroir Collection), Free delivery upon purchase total 6 bottles or above
