Champagne Viellard-Millot is a family business, now in its 6th generation, with vineyards right next to the village of Ambonnay. The estate covers 2.23 ha, made up of 9 plots, managed with sustainable viticulture practices and without the use of insecticides. Winemaking and sparkling wine production are carried out at the Centre Vinicole d’Ambonnay, and all the cuvées produced bear the Grand Cru designation. Vintage 2012: despite a difficult year (frost, rain, hail, water stress), it benefited from a beautiful warm and dry summer that allowed good ripening. The low yield and the quality of the harvested grapes gave this vintage an intense character. Manual harvest, fermentation in temperature-controlled stainless steel, use of selected yeasts; malolactic conversion carried out and aging on the lees for at least 7 years before disgorgement. Golden yellow in colour with greenish-yellow reflections and fine, lively bubbles, the nose immediately evokes hints of peach, candied lemon, acacia honey, then gives way to notes of plum, apple, candied pear and cherry with iodised nuances. On the palate it is fresh, fruity, flavoursome and creamy, with a lovely citric acidity and an iodised minerality of great persistence. Excellent with seafood dishes, from grilled fish to fish soup, and worth trying with a nice risotto with green asparagus. Serving temperature: 9 °C.
Price VAT included
Champagne Viellard-Millot is a family business, now in its 6th generation, with vineyards right next to the village of Ambonnay. The estate covers 2.23 ha, made up of 9 plots, managed with sustainable viticulture practices and without the use of insecticides. Winemaking and sparkling wine production are carried out at the Centre Vinicole d’Ambonnay, and all the cuvées produced bear the Grand Cru designation. Vintage 2012: despite a difficult year (frost, rain, hail, water stress), it benefited from a beautiful warm and dry summer that allowed good ripening. The low yield and the quality of the harvested grapes gave this vintage an intense character. Manual harvest, fermentation in temperature-controlled stainless steel, use of selected yeasts; malolactic conversion carried out and aging on the lees for at least 7 years before disgorgement. Golden yellow in colour with greenish-yellow reflections and fine, lively bubbles, the nose immediately evokes hints of peach, candied lemon, acacia honey, then gives way to notes of plum, apple, candied pear and cherry with iodised nuances. On the palate it is fresh, fruity, flavoursome and creamy, with a lovely citric acidity and an iodised minerality of great persistence. Excellent with seafood dishes, from grilled fish to fish soup, and worth trying with a nice risotto with green asparagus. Serving temperature: 9 °C.
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