Champagne Philipponnat
Les Cintres 2012

The Champagne Les Cintres is one of three ‘parcellar’ cuvées by Maison Philipponnat, with 2012 marking the fifth vintage, following 2006. This Champagne is made from vines grown on slopes, the most exposed to the sun and the oldest (up to 70 years old), located in the heart of the exceptional Lieu-Dit Clos des Goisses. It is composed of 100% Pinot Noir grapes and follows a traditional vinification process that avoids premature oxidation, without undergoing malolactic fermentation. All wines are fermented in wooden barrels. The dosage is 4.5 g/l - making it an Extra Brut - to maintain the balance between freshness and vinosity, without compromising the wine's character and purity. Ageing takes place for at least nine years in the Maison's cellars at a constant temperature (12 °C) to achieve maximum complexity and bring out the secondary and tertiary aromas, a sign of prolonged maturation on the lees.

The 2012 vintage was characterised by winter and spring frosts, followed by cold weather immediately after flowering and run-off, which reduced the volume of the harvest but increased the grapes concentration. Fortunately, the end of the season was ideal, guaranteeing exceptional quality, especially for the Pinot Noir, where the high sugar content harmonised with a very satisfying acidity.

Les Cintres 2012 has a pale gold colour and a refined effervescence with persistent tears. On the nose it is distinguished by its elegance and fruity notes of cherry and raspberry eau-de-vie. On the palate, it is intense, with initial raspberry aromas evolving into blueberry and black cherry nuances. The finish is long, maintaining an extraordinary freshness.

Produced in a limited edition of only 2,176 bottles.

Champagne Philipponnat

In the heart of Premier and Grand Cru, the maison is proud of its own 20 hectares out of the most beautiful vineyards of Pinot Noir over the territory of Mareuil, Aÿ, Mutigny e Avenay, facing south and lying on pure chalk, as well as the old and renowed vines of Clos des Goisses and Lèon. Vinification follows the most natural methods and the fermentation temperatures are fresh, not too cold, so as to preserve the natural aromatic taste of the wine. The malolactic fermentation is brought the its end, except for the stongest wines, such as the Clos des Goisses. Dorages are on average particularly low, so sugar cannot disguise the balance between freshness and vinousity.