Brut Origine

PRODUCTION

Blend : 40% Chardonnay, 30% Pinot Noir and 30% Meunier. The base year is 2020, to which we have added the 2017, 2018 and 2019 vintages.

Vinification : 90% of the wine is fermented in stainless steel and 10% in wood. The dosage is 7g/l of sugar.

Ageing : over three years of ageing on the lees.

TASTING NOTES

Appearance : pale yellow hue with silvery tints.

Nose : first nose of white fruits with notes of peach and apricot. Notes of honey and toasted hazelnuts then come through with aeration.

Palate : fresh on entry. Full-bodied and luscious with fruity and pastry aromas.

SERVING RECOMMENDATIONS

Food pairings : perfect as an aperitif, but also excellent with a few Mimolette gougères or a velouté of porcini mushrooms with Mascarpone. Serve at 8-10°C.

Cellaring : best enjoyed young but has the quality to age well for a few years.

BEHIND THE LABEL

The genesis : Brut Origine was the first champagne Claude Mandois made when he joined the Champagne House in 1982, without the help of his father or grandfather.

The vision : the vinification and ageing are designed to create a wine that is both fresh and full-bodied.

The Cellar Master’s comments : the blending of the Brut Origine is one of the most rewarding aspects of my role as cellar master. The use of all three grape varieties, as well as the Reserve wines, gives us the widest range of options to stay as true to the Mandois house style as possible.