Brut Premier Cru Réserve Cuvée - Desruets Joseph

The Brut Premier Cru Réserve Cuvée from the Champagne wine-growing region presents itself in the glass in a bright light red. The perlage of this Champagne sparkles in the glass as extremely fine, elegant and long-lasting. After the first swirl, this sparkling wine shows a perfect balance, as it neither appears watery nor syrupy or liqueur-like on the sides of the glass. The first nose of the Brut Premier Cru Réserve Cuvée reveals notes of green apple, lemons and brioche. Gorse joins the fruity nuances of the bouquet.

On the palate, the texture of this well-balanced sparkling wine is wonderfully light, crisp and creamy. On the finish, this wine from the Champagne region ultimately delights with a lovely length. Once again, hints of peach and green apple appear. In the aftertaste, mineral notes from the clay- and limestone-dominated soils join in.

Vinification of the Brut Premier Cru Réserve Cuvée by Desruets Joseph

This balanced sparkling wine from France is vinified from the grape varieties Chardonnay, Pinot Meunier and Pinot Noir. The grapes grow under optimal conditions in Champagne. Here, the vines sink their roots deep into clay and limestone soils. The Brut Premier Cru Réserve Cuvée is an Old World wine through and through, as this Frenchman exudes an exceptional European charm that clearly underscores the success of wines from the Old World. The fact that the Chardonnay, Pinot Meunier and Pinot Noir grapes thrive under the influence of a rather cool climate also has a very strong impact on the ripening of the harvested fruit. This is reflected, among other things, in particularly long and even grapes and a rather moderate alcohol content in the wine. After the harvest, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. This is followed by the fermentation of the base wines.

Food recommendation for Desruets Joseph Brut Premier Cru Réserve Cuvée

Experience this Champagne from France best well chilled at 5–7°C as an accompanying wine to fried trout with ginger-pear, fruity endive salad or asparagus salad with quinoa.

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