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Marks and reviews
Alfred Gratien founded this eponymous house in 1864. Located in Épernay, at the heart of the Champagne wine region, the Alfred Gratien House has advocated for a rigorous selection of grapes and vinification in barrels as well as volume control to preserve the terroir’s original character and to exude all of the freshness of the wines.
Alfred Gratien Champagne is produced from a know-how which has been transmitted from father to son for multiple generations and which contributes to the unique style of the house’s cuvées.
The Alfred Gratien Champagne House overlooks 1.56 hectares of vines situated on two exceptional Premiers and Grands Cru terroirs in the Champagne region: the Côte des Blancs and the Montagne de Reims. The house completes its supplies by acquiring grapes from over sixty long-standing and loyal winegrowers who have worked with the house for generations.
Vinification and ageing
Exclusive use of the first press. Since 1864, vinification has been entirely carried out in oak barrels of at least 4 previous wines. This method encourages the wines’ micro-oxygenation, conferring complexity and roundness. Plot-based vinification without malolactic fermentation to preserve the whole fruit and the characteristic liveliness of these wines with significant ageing potential.
The wine is a beautiful light yellow colour. The effervescence is lively and delicate.
The first nose is complex, unveiling delicious notes of biscuit, almond, apple and herbal tea. The bouquet becomes more complex over aeration, combining fragrances of citrus, thyme, bay leaf, bread, dried fruits, honey, bergamot and cooked pear.
The palate seduces with its freshness, its creamy touch and its gentle effervescence. During tasting, the silky texture is enhanced by the terroir’s acidity and chalky acidity, giving a wonderful liveliness to the champagne. The persistent finish marks with its precision, minerality and aromatic richness.
Food and wine pairing
This Alfred Gratien Brut cuvée goes perfectly with snacks (salty, sweet and salty or sweet and sour) or a meal without too much salt, sugar, fat and spices.
For an optimal tasting, serve at between 8-10°C in a tulip glass.
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