COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Chardonnay, Pinot Noir, Pinot Meunier
PRODUCER
Frerejean Frères
REGION
Champagne
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Maison Frerejean Frères was established in 2005 in Avize, a Grand Cru village in the Côte des Blancs, by three brothers: Guillaume, Richard, and Rodolphe Frerejean-Taittinger. The brothers possess a unique dual heritage, with their mother belonging to the legendary Taittinger Champagne family and their father's family having deep roots as Burgundian master ironmasters. This background inspires their grower-style approach, focusing on single-plot expressions, low dosage, and extended aging. The house operates under a philosophy of patience, allowing their wines to mature far longer than the legal minimums to fully express the terroir. Frerejean Frères is highly regarded globally, serving as the official Champagne partner of the Michelin Guide awards ceremonies and Les Grandes Tables du Monde.
ALCOHOL
12.0%
AVG. PRICE
€95
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Founded in 2005 by three brothers of the Taittinger family, blending Champagne tradition with Burgundian heritage.
Fact 02
Aged for a minimum of four years on its lees, which is nearly triple the legal minimum requirement for Champagne.
Fact 03
The estate is the official Champagne partner of the Michelin Guide awards ceremonies worldwide.
Fact 04
Features a unique label redesign with moon-cycle pictograms representing the wine's maturation period in the cellars.
FOOD PAIRING
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WINE MAKING PROCESS
This Grande Réserve Brut is crafted from Premier and Grand Cru vineyards in the Côte des Blancs and Montagne de Reims, including Grauves, Cramant, and Verzenay. The blend consists of 50% Chardonnay, 30% Pinot Noir, and 20% Pinot Meunier, utilizing only the first press juice to ensure maximum purity. It incorporates 20% to 30% matured reserve wines to maintain consistency and add complexity. The wine undergoes secondary fermentation in the bottle and is aged on its lees (sur lattes) for a minimum of four years (48 months) in the historic chalk cellars of Avize. Following disgorgement, the bottles are rested for at least six months to stabilize. The final dosage is kept low, between 6.5 and 7 grams per liter.
