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| BOLLINGER SPECIAL CUVEE The grapes are primarily from Champagne’s grands and premiers crus Two-third of the grapes come from Bollinger’s own vineyards, which guarantees the quality and consistency of the wines. 30 crus from the noble vineyards of the Department of the Marne are used in Special Cuvée’s blend, 83% of the grapes from grands and premiers crus of the Montagne de Reims and of the Côte des Blancs. These are mainly from Aÿ, Verzenay, Louvois, Mesnil s/Oger, Oger and Cuis. The assemblage (blend) is primarily from Pinot Noir from grands and premiers crus The blend for Special Cuvée is, on average, composed of: 60% Pinot Noir; 25% Chardonnay; 15% Pinot Meunier Special Cuvée is only produced from the cuvée(first grape pressing). Only when the harvest is superb does Bollinger also use the taille (second pressing) of chardonnay. First fermentation is done cru by cru and grape variety by grape variety The first fermentation takes place in small stainless steel tanks and oak barrels, with each cru and grape variety fermented, using traditional yeasts, separately. This improves control of the fermentation process, and thus enhances the quality of wines used for blending Special Cuvée. 5 to 10% reserve wines are incorporated in the blend. These reserve wines are kept by cru, by grape variety, and by vintage, in magnums corked with real cork. This method, quite rare in Champagne today, enables Bollinger to keep its reserve wines for long periods of time without losing either freshness or character. This veritable archive of wines gives Bollinger a vast and extremely precise palette to use for blending: the cru, grape variety, or year required can be selected to add the necessary touch to Special Cuvée’s blend. Special Cuvée is matured in Bollinger’s cellars for a minimum of two years The ageing process at Bollinger is longer than the minimum required by the Champagne Appellation, never less than two years, which gives the wine the necessary time to achieve balance and liberate a full range of aromas. To preserve the aromatic balance, the dosage of Special Cuvée is light (7 to 9 grams of sugar per litre). Rest after disgorging Special Cuvée rests for at least three months in the cellars prior to shipment. This is the necessary time for the wine to assimilate the liqueur d’expédition (dosage) and to fully recover from the shock of disgorgement. Imported by Dreyfus, Ashby & Co. Price: $ 45 |
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