Champagne Collet Champagne Brut
CHAMPAGNE COLLET BRUT is the distinctive cuvŽe and identity of Maison Collet, harmoniously combining Champagne_s three main grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.
BLEND: 25% to 30% Chardonnay creates elegance and finesse. 15% to 20% Pinot Noir adding depth and structure. 50% Pinot Meunier imparts freshness and rich fruit driven flavors. 25% of reserve wines are used depending on the year to preserve the distinctive style of CHAMPAGNE COLLET BRUT.
AGEING: COLLET BRUT is aged for a minimum of three years in ideal conditions in our one hundred-year-old chalk cellars. We intentionally age our wines longer than the officially required period (minimum 15 months) so as to provide our customers with champagne that is at its optimum.\ A dosage of 9.5 grams of sugar is added per liter.
TASTING NOTES: Appearance: Light golden-amber color. Nose: Toasted brioche aromas with fine citrus notes. Palate: Powerful and full-bodied revealing great freshness and amazing length. Serve chilled at 7-8¡C (44-46¡F).
FOUNDED: 1921 by Raoul Collet
WINEMAKER: Sebastien Walasiak
CLIMATE: Continental (cold winters and warm summers) with year round rainfall
PROFILE: Since 1921, the house of Collet has been creating champagnes of character with a view to satisfy connoisseurs who are looking for authenticity, elegance and great finesse. Located in AØ, at the heart of the Champagne region, Collet_s vineyards are based mainly on Premier and Grand crus that reflect the diversity of the champagne regions terroirs.
VITICULTURE: ChampagneÕs primary distinguishing feature is that the vines are planted at the northernmost limits of their cold tolerance. The ideal vineyard sites are east to southeast facing, gently sloped, and are protected by thickly wooded hilltops allowing the grapes to ripen given the climatic challenges. Champagne ColletÕs vineyards are in Premier and Grand Cru villages that reflect the diversity of ChampagneÕs terroirs. They source fruit from 850 growers spread over 160 different crus (there are a total of 320 crus in Champagne). However, winemaker Sebastien Walasiak uses no more than 10% of the overall vineyard yields to produce the best possible champagnes with year to year style consistency.
WINEMAKING: The grapes are gently pressed at stations in each vineyard within one hour of being hand harvested so that the clarity of the must is not compromised. Next, an indigenous, natural primary fermentation takes place at the winery. Walasiak blends the resulting base wines of the classic Champagne varieties from hundreds of individual vineyards and several vintages Ð vital, because blending is the ultimate art of Champagne and is the key to maintaining Champagne ColletÕs incomparable house style. The cuvŽes are bottled with a bit of sugar and yeast for the second fermentation, or Ôprise de mousse.Õ After disgorgement, the bottles are aged far beyond the minimum requirement in the wineryÕs 100-year-old chalk cellars resulting in softer wines needing less dosage. Some cuvŽes are matured in barrels from oaks grown in the appellation.