Je certifie avoir l'âge légal pour consommer de
l'alcool dans mon pays de résidence. / I am of
legal drinking age in my country of residence.

Tél : 03 26 03 40 01 - Fax : 03 26 03 46 57 | vilmart@champagnevilmart.com | Mentions légales | création : mkbprod.com

L'abus d'alcool est dangereux pour la santé. A consommer avec modération.

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Cuvée Création

Millésime 1998

fiche technique

Blending

80% Chardonnay - 20% Pinot Noir
Selected vines: 50 years old
Ageing: 10 months in oak barrels of 228 liters
No malolactic fermentation

Colour

Its straw-yellow colour is accompanied by a fine mousse.

Aromas

On the nose, the first aromas are fresh and delicate (hazel nut, fresh fruit with a lot of finesse), merged with more discreet and subtle aromas of vanilla, brioche and lemon hints. The mouth is well balanced with a nose, ample, round and long tasting.
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Grand Cellier Rubis

Millésime 2011

fiche technique

Blending

60% Pinot Noir - 40% Chardonnay Selected vines: 55 years old
Ageing: 10 months in oak barrels of 228 liters
No malolactic fermentation

Colour

The colour is pink salmon. The effervescence is long lasting, giving birth to a delicate mousse.

Aromas

On the nose, this wine is powerful. It develops fruity aromas(strawberry, raspberry and cherry) and floral notes of peony with a vanilla finish. The first impression on the nose and in the mouth are defined by length, complexity and balance. There is a beautiful purity, an excellent finesse on the palate with a creamy texture that lets us discover an elegant wine with a beautiful vinousity.
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Cuvée Rubis

fiche technique

Blending

90% Pinot Noir - 10% Chardonnay
Vintages 2012 - 2013
Ageing process: 10 months into large oak casks and barrels
No malolactic fermentation

Colour

The colour is pink salmon. The effervescence is long-lasting, giving birth to a delicat mousse.

Aromas

This wine is rich and elegant. On the nose, it develops intense red-fruits aromas (wood-strawberries and wild raspberries). This wine is full in body and well-balanced, very pure and full of interesting nuances.
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Coeur de Cuvée

Millésime 2009

fiche technique fiche recette

Blending

80% Chardonnay - 20% Pinot Noir
Selected vines: 55 years old
Ageing: 10 months in oak barrels of 228 liters
No malolactic fermentation

Colour

Its straw-yellow colour is accompanied with a fine persistent mousse.

Aromas

On the nose, the first aromas of hazelnut and brioche awake the senses. After a few moments, with much of elegance, subtle notes of vanilla and dried fruit are married with more subtle lemony flavors. The nose is both elegant and powerful, which indicates a wine of great complexity and a beautiful harmony. The palate is lively and the effervescence is very fine.
Once in your mouth, aromas of butter, «crème brûlée» and spices (white pepper) blossom awaken taste buds. It is a generous ample but really fresh wine. After several minutes of tasting, the complexity and the scarcity of this wine give us an explosion of flavors in the mouth, a real aromatic festival!
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Grand Cellier

fiche technique fiche recette

Blending

70% Chardonnay - 30% Pinot Noir
Vintages 2011 - 2012 - 2013
Ageing process: 10 months into large oak casks and barrels
No malolactic fermentation

Colour

Pale yellow with golden and green highlights. This wine develops a fine, elegant and long-tasting mousse.

Aromas

On the first nose, the wine reveals white flower aromas(honeysuckle, lilac) citrus notes as well as fresh butter and cream. After airing, as it is getting warmer, this Champagne exhales another spectrum of aromas. The wine reveals spicy notes of ginger, lemongrass, which were unsuspected until then. The palate is lively with a delicate effervescence. The beautiful quality of the acidity (present throughout the tasting) is especially remarkable. The frank vinosity of the wine (roundness and alcohol) gives an impression of strength and freshness.
The wine appears both broad yet tight. These various sensations produce a pure, creamy and silky textured wine. The finish is clean, slightly mineral and long. The last aroma is the grapefruit. The last impression will be remembered as a harmonious, healthy and vibrant wine.
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Grand Cellier d'Or

Millésime 2012

fiche technique

Blending

80% Chardonnay - 20% Pinot Noir
Ageing: 10 months in oak barrels of 228 liters
No malolactic fermentation

Colour

Intense, golden, lemon and yellow in colour with very fine persistent bubbles.

Aromas

The first nose is intense and complexe, it initially reveals melted butter, custard, candied pineapple, cardamom and white pepper aromas. Then after a few moments, another round of flavors arrives, nuts aromas at first (pralines, azelnut) followed by mineral notes (chalk, roasted shellfish). The wine is mature, complex with a lot of personality. It still evolves in the glass with cinnamon and gingerbread aromas. It is a very classy, distinguished and rare nose.
Fresh and lively, the beautiful effervescence and the intense acidity accompany you to the end of the palate. The slightly imperceptible dosage and the frank acidity of the wine deliver a «sharp» balance between acid and sugar (in the mind of extra brut wines). The vinosity is expressed through bold and wood. Throughout the tasting, the acidity is still present, giving a feeling of intensity and providing spirit. The finish is very long around 10 to 12 seconds and clean, with a nice conclusion on grapefruit and pralines notes.
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Grande Réserve

fiche technique

Blending

70% Pinot Noir - 30% Chardonnay
Vintages 2013 - 2014
Ageing process: 10 months into large oak casks and barrels
No malolactic fermentation

Colour

Pale gold, mostly composed of Pinot Noir, reflecting a perfect maturity. The effervescence is long-lasting, giving birth to a persistent and delicate mousse with fine bubbles.

Aromas

The first impression on the nose is marked by great intensity (aromas of biscuit, wheat ripe, pear and cherry). After a few seconds, the bouquet becomes more complex. The iris, oak, celery, white pepper and fine mineral aromas bring depth and complexity to the wine. With air this wine presents tertiary aromas such as melted butter and toast, reflecting an harmonious evolution of the wine.
A ripe and fine complex nose showing very interesting flavours for a non vintage wine. There is a fine balance between the primary aromas (fruits), secondary (biscuit, bread, butter) and tertiary (minerals and spices). A real bouquet!
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Ratafia

fiche technique fiche recette

Blending

100% Pinot Noir
Vintages 2009
Ageing: 5 years in wooden barrels

Colour

This wine has an amber colour.

Aromas

The nose is fresh with cherry and candied citrus notes. Our Ratafia develops ginger-breads aromas, rose flower jelly and bitter orange marmelade flavours. The nose is smooth and mellow. Warm, ample, round and long lasting, it remains crystallized fruit like cherry crystallized. In the palate, the wine reveals rose gelly and candied fruits flavours.
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Tasting Tips

How should Champagne be stored ?

When you buy a bottle of champagne, it has already been matured in the cellar so should be drunk within a few years. Your bottle should always be stored in a cool, dark, draft-free place out of direct sunlight. at a constant temperature between 10 and 12 degrees. Store your bottles in «horizontal position» (on its side) to prevent the cork from drying out.

At what temperature should champagne be served ?

Champagne must be drunk at the correct temperature, fresh but not frozen i.e between 9 and 11 degrees. Too cold, it loses its flavor , too hot the foam disappears. The wine must be chilled gradually. The best method is to chill a wine by immersing the bottle in an ice bucket. If necessary, the refrigerator can be used but only the least cold part but never leave a bottle in the freezer or in the ice bin.

How should a bottle of Champagne be opened?

When you want to open a bottle of champagne according to the rules, the cork must not leave the bottle with a bang. Hold the bottle in one hand and, with the other, unwind the wiring that secures the cork. (Support the base of the bottle against your right hip or side). Slowly begin turning the bottle back and forth with your right hand while holding the cork firmly steady with your left. Continue to turn more and increase the distance between your hands, as the cork turns. Slow down toward the end when the cork's almost out, allowing the cork to gently slide out.

Which glass should be used ?

Although pretty, «champagne coupes» are not recommended because they are too flared, let the effervescence escape and accelerate the oxidation. The champagne flute glass is recommended. It preserves the flavor and highlights the champagne foam. If you do not have flutes, a classic shapely glass can also be used. Another tip that should not be overlooked: Wash your flutes out with hot water but no soap so that the foam doesn’t come off.

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