Champagne Philipponnat Champagne Philipponnat Royale Réserve Brut Royale Réserve Brut
First press juice of mainly Grand and First press juice of mainly Grand and Premier Cru grapes. 20 to 30% of Premier Cru grapes. 20 to 30% of reserve wines are aged in wooden reserve wines are aged in wooden barrels using the solera system. barrels using the solera system. Vinified using traditional methods to Vinified using traditional methods to avoid premature oxidation. Partial avoid premature oxidation. Partial malolactic fermentation and reserve malolactic fermentation and reserve wines aged in casks to allow the wines aged in casks to allow the aromas to develop complexity. aromas to develop complexity.
Grape varieties 65% Pinot Noir, Grape varieties 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier 30% Chardonnay, 5% Pinot Meunier
Altitude 150-200m ASL Altitude 150-200m ASL
Soil Chalk Soil Chalk
Alcohol 12.0% Alcohol 12.0%
Tasting notes Tasting notes Deep gold in color with aromas of vine blossom, linden, and toasted bread. Deep gold in color with aromas of vine blossom, linden, and toasted bread. Notes of redcurrant, raspberry, and ripe grape. Full-bodied, generous and Notes of redcurrant, raspberry, and ripe grape. Full-bodied, generous and long. Enhances hot or cold white meats, poultry, and premium charcuterie. An long. Enhances hot or cold white meats, poultry, and premium charcuterie. An ideal complement to cold buffets, fish, and seafood. ideal complement to cold buffets, fish, and seafood.
www.banvillewine.com www.banvillewine.com
Champagne Philipponnat Champagne Philipponnat Royale Réserve Brut Royale Réserve Brut
First press juice of mainly Grand and First press juice of mainly Grand and Premier Cru grapes. 20 to 30% of Premier Cru grapes. 20 to 30% of reserve wines are aged in wooden reserve wines are aged in wooden barrels using the solera system. barrels using the solera system. Vinified using traditional methods to Vinified using traditional methods to avoid premature oxidation. Partial avoid premature oxidation. Partial malolactic fermentation and reserve malolactic fermentation and reserve wines aged in casks to allow the wines aged in casks to allow the aromas to develop complexity. aromas to develop complexity.
Grape varieties 65% Pinot Noir, Grape varieties 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier 30% Chardonnay, 5% Pinot Meunier
Altitude 150-200m ASL Altitude 150-200m ASL
Soil Chalk Soil Chalk
Alcohol 12.0% Alcohol 12.0%
Tasting notes Tasting notes Deep gold in color with aromas of vine blossom, linden, and toasted bread. Deep gold in color with aromas of vine blossom, linden, and toasted bread. Notes of redcurrant, raspberry, and ripe grape. Full-bodied, generous and Notes of redcurrant, raspberry, and ripe grape. Full-bodied, generous and long. Enhances hot or cold white meats, poultry, and premium charcuterie. An long. Enhances hot or cold white meats, poultry, and premium charcuterie. An ideal complement to cold buffets, fish, and seafood. ideal complement to cold buffets, fish, and seafood.
www.banvillewine.com www.banvillewine.com
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