To produce the Champagne Brut Millésimé Charles Heidsieck, after the first fermentation in stainless steel vats, the wines were racked to separate the lees and then underwent malolactic fermentation to soften the natural acidity and improve texture. After blending the two varieties, the cuvée was bottled and yeast added for second fermentation. The bottles were cellared and remained ageing on lees for ten years. After disgorgement and dosage, the wine was aged for a further six months before release.
This Millésimé was composed of ten Grand and Premier Crus (Oger, Vertus, Chouilly, Cuis, Verzy, Aÿ, Ludes, Ambonnay, Tauxières and Avenay) each meticulously selected by the Chef de Caves.
Charles Heidsieck is one of the most admired Champagne houses thanks to the unrivalled and consistently high quality of its wines. Founded in 1851 by the man who would become known as ‘Champagne Charlie’, this family-owned house is the smallest of the Grandes Marques. Their size, and commitment to excellence, has been underpinned by a winemaking team that between them have been named ‘Sparkling Winemaker of the Year’ at the International Wine Challenge 16 times.
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