The champagne, in demi-sec version, according to
Pol Roger. To understand, sugary dosage at 35 gr./lt. (The maison maintains,
precisely, they are 34).
The three classic cepages champenois, in equal parts and coming from 30 different
cru. There are: the Pinot Noir, coming from the Reims Mountain, the Pinot Meunier,
from the Marne Valley and the Chardonnay, from the Côte des
Blancs. This cuvée, to which a 25% reserve wine is added, lasts four years, at
least, on yeasts.
The result? Surprising for ... dryness. But not
just that. Paradoxically, I've been drinking champagne brut, and perceiving
them, very dosed, unbalanced doses. Nevertheless, as always, everything
revolves around mastery and the magic of balance.
You expect a liquid, very sweet. Instead, it is so
explicit the balancing between dosage and acidic verve, that originates
exquisitely harmonious sips, with so many greetings to sweet feelings, put on
the edge.
I find all the style and the maîtrise of the maison,
of course, but there is also so much stuff, not only verticality. Sweet spices,
in massive doses, dried fruits and finely boisée
tones, with date and caramel, to embellish.
In the mouth, shrill and structure are intermingled
elegantly. Sips full of incredible acidity, with very high cleaning power,
which, gastronomically, make me prefer pairing with cheeses, rather than sweet.
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