Alfred Gratien : Cuvée Paradis Brut 2015

The minerality and aromatic expression of a vintage Brut Champagne

The estate

Alfred Gratien founded the eponymous house in 1864. Located in Épernay, in the heart of the Champagne region, the Alfred Gratien House has always advocated the meticulous selection of the grapes, vinification in barrels and limited volumes in order to preserve the original character of the terroir and to bring out all the freshness of its wines.

The know-how of the Alfred Gratien Champagne House has been passed down from father to son for several generations and contributes to the unique style of each champagne.

The vineyard

The Alfred Gratien House reigns over a vineyard of 1.56 hectares 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

The harvested grapes undergo a rigorous selection process before being vinified and then aged in 228-litre oak barrels. No malolactic fermentation is carried out in order to preserve the original integrity of the fruit. The dosage of this Brut Champagne is 8g/litre.

The blend

Chardonnay (60%)
Pinot Noir (40%).

Cuvée Paradis Brut 2015 by Alfred Gratien: Characteristics and tasting tips

The tasting

Colour
A bright, golden yellow colour sustained by a fine, elegant effervescence.

Nose
The intense nose blends fruity (pineapple, yellow peach) and floral (mimosa) fragrances with delicious notes of vanilla, coconut and cashew nuts.

Palate
The full and lively palate seduces with its subtle alliance between a refreshing salinity and a chalky sensation. Throughout the tasting, the character and richness of this wine reveal its great potential.

Service

For an optimal tasting, serve between 8 and 10°C.

Food and wine pairing

This Paradis Brut 2015 will complement fish and shellfish (lobster, crayfish, cod, monkfish, St-Pierre) served with a sour sauce and exotic fruits.