Gratiot-Pilliere Brut Tradition
- Last Updated:
- 03/30/2023 11:28:22
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Our 18 hectares vineyard is situated on the southern slopes of the Valley of the Marne,
between Charly-sur-Marne and Chateau Thierry.
The soil is clay and limestone on the upper and middle slopes becoming silty and light and the
bottom of the hillside.
The oldest vines are almost 50 years old !
Vinification and Blending
The Harvest is done completely by hand after the fruit reaches an optimum maturity, followed
rapidly by gentle incremental pressing.
Settling of the juice for a minimum of 12hrs, followed by careful siphoning of the clear juices.
Alcoholic fermentation in thermo-controlled Stainless Steel Vats, followed by a Malo-Lactic
fermentation by choice.
Blending made from the 3 traditional champagne grapes which give this wine all its character:
- 68 % Pinot Meunier
- 29 % Chardonnay
- 3 % Pinot Noir
The composition of this BRUT TRADITION is made up of 52 % wines from 2012 and 48% of reserve wines (16% of from 2011,
7% of year 2010, 15% of year 2009 and 10% of year 2008). The blending with the reserve wines guarantees the continuity
of our TRADITION cuvées from one year to the next and a nice complexity that shows the characteristics of our terroir.
Bottling took place in the spring of 2013
Secondary fermentation and ageing \"on the lees\" for 30 months minimum.
Disgorgement: 3 to 6 months before « commercial sale »
Dosage at 11 gr /L.
Sizes : Half-Bottle (37.5cl), bottle (75cl), Magnum (150cl) and Jeroboam (300cl).
Tasting and Pairing
Visually, a pretty chain of bubbles float drifts up throught the straw yellow tint.
The nose remains discreet with notes of flowers and fresh white fruits (pears).
The first taste in the initial attach is direct, crisp with a developing fruit over which a lovely, persitent minerality is dominant leading to an
A champagne for aperitif or with a meal. Pairing with high end amuse-bouches. Would also be perfect with a cassoulet of
scallop ravioli or poultry in aspic.
Store and Serve
Store your bottles horizontally, away from light, at a constant temperature; 10 to 15°C (50 to 59°F). This champagne should be
consumed within 2 years. Best served in flutes, between 6 and 9 °C (42,8 and 48,2°F)
A French term meaning \"crude\" or \"raw\". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).