Extra Brut Reserve

Selected Champagne from a blend of Pinot noir and Chardonnay with a light touch of liqueur of expedition (sugar).

Quoted in the Hachette Wine Guide 2019.

Tasting : 10°C.
To drink on salty apéritif, entry, fish…

750ml

Extra Brut Reserve Purchase Form

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$460.00

CHAMPAGNE CEDRIC GUYOT

Champagne Guyot has been a family winery since the 1960s. It is located in the Champagne region “Côte de Sézanne” in the southwest of the Marne.

Who are CHAMPAGNE CEDRIC GUYOT ?

The vineyard of our exploitation, mainly on Fontaine Denis Nuisy, is populated with Pinot Noir and Chardonnay grape varieties. We cultivate each of our vines with respect for tradition and the environment (certified sustainable viticulture in Champagne and High Environmental Value).

All stages of winemaking and handling are carried out in the very center of our vats and cellars. The development of our wines is based on the balance of fruitiness and finesse, thanks to prolonged aging on slats. Thus, each of our cuvées are worked differently in order to find the best balance

Tasting Notes

The colour, a golden yellow with some amber reflections, is pleasing to the eye. The string of bubbles reaches the surface with a steady rhythm, which allows a thin and shiny flange to be fed.

The first nose is expressed around vinosity with notes of fresh fruit. Then it evolves with great finesse into aromas of flowers, violets and rose water.

The attack on the palate is soft and light. The finish, rather chalky, brings a mineral side punctuation at the right time.

Served at 9-10°C, this champagne can be served as an aperitif. During meals, it will go perfectly with seafood or shellfish.

CHAMPAGNE CEDRIC GUYOT story

In the vineyard

5.6 ha vineyard extends mainly over Fontaine-Denis-Nuisy around the farm. We have a few plots in neighboring municipalities.

In the cellars

After a year of work in the vineyard, in September, we collect the harvest. The grape pickers manually pick the mature grapes to put them in crates.

Once at the pressing center, the box pallets are weighed and then poured into the 8000 kg press. The press lasts between 3 to 4 hours.

The musts are then pumped into the vats to be settled there (filtration by precipitation) and launched in alcoholic fermentation. This lasts about a week.

When this fermentation is finished, we carry out the rackings(extraction of the fermentation lees) and then, if necessary, start the Malolactic fermentation (transformation of the malic acids into lactic acids). This lasts about three weeks.

The wines are racked a second time and then refrigerated at -4 ° C before being filtered

We assemble the wines before bottling. During these blends, we also prepare the wines for the second alcoholic fermentation which will take place in the bottle. This is called the prize de mousse. This lasts about a month. The wine which was then still will become effervescent

We assemble the wines before bottling. During these blends, we also prepare the wines for the second alcoholic fermentation which will take place in the bottle. This is called the prize de mousse. This lasts about a month. The wine which was then still will become effervescent

The bottles are put on slats in our cellars to age quietly on their deposit.

When the Champagne has reached the most harmonious balance, we handle it bottle by bottle to pass it to the riddling(consists of directing the deposit into the neck of the bottle)

Then we disgorged it. Disgorging is when we remove the deposit from the bottle and add the shipping liquor. The added dose of liquor will make the champagne brut, semi-dry, plain

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