Brut Grande Reserve - Casters Louis

The Brut Grande Reserve of Casters Louis from Champagne shows a bright golden yellow color in the swirled glass. The perlage of this champagne presents itself in the glass incredibly fine, elegant and long-lasting. When swirling the glass, one can perceive an unprecedented balance in this sparkling wine, as it does not stand out on the glass walls in a watery, syrupy or liqueur-like manner. In the glass, this Casters Louis Champagne reveals aromas of green apple, brioche, peaches and lemons, complemented by broom. On the palate, the texture of this balanced sparkling wine is wonderfully light, crisp and creamy. Finally, on the finish, this sparkling wine from the Champagne wine region delights with beautiful length. There are again hints of peach and lemon. In the reverberation, mineral notes of the soils dominated by clay and limestone are added.

Vinification of the Brut Grande Reserve from Casters Louis

The basis for the balanced Brut Grande Reserve from Champagne are grapes from the Chardonnay grape variety. The grapes grow under optimal conditions in Champagne. The vines here dig their roots deep into soils of clay and limestone. Brut Grande Reserve is an Old World wine in the best sense of the word, as this Frenchman breathes an extraordinary European charm that clearly underscores the success of Old World wines. The ripeness of the grapes for this wine made from Chardonnay is influenced to a considerable extent by the climate of the growing region. In Champagne, the grapes thrive in a rather cool climate, which is reflected, among other things, in particularly long and uniform grapes and a rather moderate must weight. Following the harvest, the grapes are immediately taken to the pressing house. Here they are sorted and carefully broken up. This is followed by fermentation of the base wines.

Serving recommendation for the Brut Grande Reserve from Casters Louis

This sparkling wine from France is best enjoyed very well chilled at 5 - 7°C. It is perfect as an accompaniment to asparagus salad with quinoa, stir-fried vegetables with fish or roasted trout with ginger pear.

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