1/2 Champagne Nicolas 1st Cru

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1/2 Champagne Nicolas 1st Cru

Champagne
Champagne White | 12°

Ref : 472933

17, 00
14.40 14, 40

Bottle 37,5cl

i.e. 38.40 € / liter

2  product(s) sold since yesterday

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  • Keeping level Ready to drink
  • Service temperature
  • Grapes Pinot Noir
    Chardonnay

Our food and wine pairings

  • White meat
  • Fish in sauce
  • Soft cheese

Our oenologists' opinion

Fruity and well-rounded

Its bright straw color announces an open nose with a bouquet of yellow fruits and cookies. The palate is balanced, straight, fine, full, ample and characterized with a hint of fruits’ core. The finish is coated with fine and melting bubbles.

Robe
Straw

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

Champagnes are classified under three different categories, the crus, grands crus and premiers crus. Among 320 crus, 17 are rated as grands crus and 44 as premiers crus.

Domain and appellation

  • Nicolas

    Elaborated through the Méthode Champenoise,this 1st Cru carries the name Nicolas as a quality pledge.

     

    • Terroir: The Montagne de Reims and the Côte des Blancs are perfect sites to the production of pinot noir and chardonnay.

     

    • Viticulture: Several grands crus are selected for this Champagne.

     

    • Vinification: Elaborated through the Méthode Champenoise, the blend is made of 65% chardonnay and 35 % pinot noir.

     

  • Main grape
    Chardonnay

  • Grapes Pinot Noir, Chardonnay
  • Grapes
    • Pinot Noir : 35%
    • Chardonnay : 65%

Your cellarman's advice

Further information