Champagne Bollinger Special Cuvee Brut

Drinking advice

Combine this Champagne with all types of fish and especially sushi and sashimi. Also delicious with shrimp, crayfish or lobster. Prefer meat? Then choose poultry or white meat. Also particularly good in combination with Parmesan cheese and salted ham.

Bollinger

To produce great Champagne, you first have to make great wines. A great wine can only come from the best grapes. Bollinger has been trading in this spirit for more than 175 years. More than 80% of the grapes (pinot noir and chardonnay) come from our own vineyards, located exclusively in Grand or Premier Cru municipalities. After harvest, the first fermentation (separately per grape variety, per vineyard) takes place in wooden barrels (from Burgundy). A costly process, but an essential part of Champagne Bollinger. The company is still owned by the family, who ensures that the unique style of this champagne house is guaranteed.

Vinification

The Special Cuvée (60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier) is a unique creation and is the flagship of the Bollinger house. Year after year, the Special Cuvée is consistently tasty in the characteristic, powerful Bollinger style. More than 65% of the grapes come from our own vineyards.

Origin

The Champagne region is a vast area around Reims. The wine region, an inland sea in prehistoric times, is characterized by a special limestone soil consisting of fossils of marine animals that lived in this inland sea at the time. Due to the northern location of the area, the Champagnes are always characterized by a certain freshness.