Bollinger : Special Cuvee

The structure and liveliness of a champagne wine by Bollinger

The estate

Nicknamed “Boll” by those from Champagne or “Bolly” by the English, the timeless and legendary Bollinger Champagne House forms part of a small circle of three great Champagne houses. Bollinger champagne’s style is defined through its remarkable precision, which is brought to every moment of production. With a respect for tradition, riddling done by hand, natural corks for magnum reserve bottles and the last permanent cooper in the region, excellence has symbolised Bollinger champagne culture since its creation in Aÿ. More than just an art, it is a heritage.

The vineyard

The Bollinger Champagne House stands out for its 174 hectares spread out through seven main Champagne vineyards, 85% of which are Grand and Premier Crus, allowing the house to be one of the few which produces its own grapes for its blends. The house’s signature grape variety, Pinot Noir, represents 60% of the vineyard’s grape varieties.

The wine

Special Cuvée by Bollinger owes its name to the British estate agent who, having found the name "Brut sans année" unsuitable, suggested the name "Special Cuvée" to Georges Bollinger.

Vinification and ageing

Exclusive use of the cuvée. Ageing time in the cellar is more than 2 times greater than appellation rules. This Brut Champagne is dosed by 7 to 8g/litre.

Blend

Pinot Noir (60%)
Chardonnay (25%)
Pinot Meunier (15%)

Special Cuvée Champagne by Bollinger: Characteristics and tasting tips

Tasting

Colour
The wine is golden, with a wonderfully fine effervescence.

Nose
The nose presents complex fragrances of ripe fruits and spices, to which notes of roasted apples, stewed fruits and peaches are added.

Palate
Structured, long and lively, the palate offers flavourful touches of pear, brioche, spices and fresh walnuts.

Serving

For the best tasting, serve at between 10 and 12°C.

Food and wine pairings

Special Cuvée by Bollinger goes perfectly with all kinds of fish, notably sushis and sashimis, crustaceans (shrimp, langoustine, crayfish, grilled lobster), poultry and white meats, or even parmesan and exceptional cured hams.