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In the glass, the Brut Esprit Solera from Champagne Binon-Coquard presents a bright light red color. The perlage of this sparkling wine shows in the glass incredibly fine, elegant and long-lasting. When swirling the wine glass, one can perceive a first-class balance in this sparkling wine, as it does not stand out on the glass walls in a watery, syrupy or liqueur-like manner. Poured into a sparkling wine glass, this sparkling wine from the Old World reveals wonderfully expressive aromas of lemon, rounded off by further fruity nuances.
Balanced and multi-faceted, this creamy, crisp and light sparkling wine presents itself on the palate. In the finish, this sparkling wine from the wine-growing region of Champagne finally inspires with beautiful length. Once again, hints of lemon appear. In the reverberation, mineral notes of the limestone and clay dominated soils join.
Vinification of Champagne Binon-Coquard Brut Esprit Solera
This balanced sparkling wine from France is pressed from the Pinot Noir grape variety. The grapes grow under optimal conditions in the Champagne region. Here, the vines dig their roots deep into soils of clay and limestone. Clearly, Brut Esprit Solera is also defined by more than just the Champagne soil. This Frenchman can literally be described as an Old World wine that is exceptionally impressive. The fact that the Pinot Noir grapes thrive under the influence of a warm climate also has a considerable influence on the ripening of the vintage. This manifests itself, among other things, in particularly well ripened grapes and rather high alcohol content in the wine. After the manual harvest, the grapes are quickly brought to the press house. Here they are sorted and carefully broken up. Now follows the fermentation of the base wines.
Serving recommendation for the Brut Esprit Solera from Champagne Binon-Coquard
This Frenchman should best be enjoyed very well chilled at 5 - 7°C. It is perfect as an accompanying wine to coconut-lime fish curry, stir-fried vegetables with fish or asparagus salad with quinoa.
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