Brut Esprit Solera - Champagne Binon-Coquard

In the glass, the Brut Esprit Solera from Champagne Binon-Coquard presents a bright, light red color. The perlage of this sparkling wine appears in the glass as extremely fine, elegant, and persistent. When swirling the wine glass, one can perceive an excellent balance in this sparkling wine, as it does not cling to the glass walls in a watery, syrupy, or liqueur-like way. Poured into a sparkling wine glass, this Old World sparkling wine 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. On the finish, this sparkling wine from the Champagne wine-growing region delights with beautiful length. Again, hints of lemon appear. In the aftertaste, mineral notes from the limestone- and clay-dominated soils join in.

Vinification of Champagne Binon-Coquard Brut Esprit Solera

This well-balanced sparkling wine from France is made from the Pinot Noir grape variety. The grapes grow under optimal conditions in Champagne. Here, the vines sink their roots deep into clay and limestone soils. Clearly, the Brut Esprit Solera is shaped by more than just the Champagne terroir. This French wine can quite literally be described as an Old World wine that presents itself in an exceptionally impressive manner. The fact that the Pinot Noir grapes thrive under the influence of a warm climate also has a considerable impact on the ripening of the fruit. This is expressed, among other things, in particularly well-ripened grapes and a comparatively high alcohol content in the wine. After being harvested by hand, the grapes are quickly brought to the press house. There they are sorted and gently crushed. This is followed by the fermentation of the base wines.

Food recommendation for the Brut Esprit Solera from Champagne Binon-Coquard

This French wine is best enjoyed very well chilled at 5–7°C. It pairs perfectly as an accompanying wine with coconut-lime fish curry, stir-fried vegetables with fish, or asparagus salad with quinoa.

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