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  • Dom Perignon Champagne Brut – 1961 – Moet&Chandon

    Label: Perfect
    Caps: Perfect
    Level: 2 cm
    Color: Perfect

    It isn’t easy to find pristine examples of the 1961 Dom Pérignon from the original disgorgment, and many bottles are getting a little long in the tooth, but this has the potential to be an absolutely magical old Champagne. Soaring from the glass with a deep and complex bouquet of toasted nuts, honeycomb, dried fruits, ripe peach and mocha, this bottle was full-bodied, textural and enveloping, with superb depth at the core, racy acids and chalky back-end grip on the long, resonant finish. The 1961 Dom Pérignon ranks as one of René Philipponnat’s greatest hits during his time as Moët’s chef des caves.
    W.K. 97

  • Cuvée Brut Rose – 1961 – Charles Heidsieck

    Label: Slightly worn
    Caps: Slightly worn
    Level: Perfect
    Color: Slightly evolved

    The Charles’ wine represents a world of elegance and indulgence.
    It is beautifully balanced and captivatingly complex. The quality demands meticulous attention, a fine-tuned dose of unconventional decisions at each step of the champagne production process.
    Blending wines of the year with reserve wines is specific to Champagne; the perfect alliance demands exceptional expertise, that the company is able to offer.

Champagne as a sparkling wine, its elegance and undisputed class is intimately linked to its production area, Champagne. In this area over the centuries the “Champenoise” production method has found its definition by refermentation in the bottle, which then spread all over the world, starting from different vines but also with the same grapes used in Champagne. However, the class, elegance and personality of the wines produced in the area of ​​origin is still unmatched today. The area known as Champagne is located about 150 kilometers north-east of Paris. It seems that the vine was present in the area already in the tertiary period, however the wine history of Champagne begins with the Roman Empire. Only from the seventeenth century, thanks to a series of circumstances due to the particular environmental and climatic conditions of the area, the producers began to interpret, exploit and control the various production phases, up to the mid-1800s to what we define today. “Champagne”

In practice, the Champagne vineyards are classified with a 1911 system called Echelle des Crus (scale of crus), based on the quality of each individual cru and its distance from the commercial heart of Champagne, namely Reims and Epernay. Essentially, the system classifies the various municipalities of Champagne on the basis of the commercial value of the grapes grown in the municipality itself and expressed as a percentage value.

The three categories are: Grand Cru, Premier Cru and Cru