Fruit of a cuvée perpétuelle is the most characteristic expression of the idea of vin de reserve according to Corbon. The wine of the last vintage is fermented in oak foudres for 12 months with periodic batonnage. It is then assembled with the cuvée of the previous assemblies according to the Solera method preserved in cement. After more than 7 years on yeasts, it is dosed and corked with the old ficelle rope.
| Brand | Corbon |
|---|---|
| Dimension | Bottiglia 0,75 l |
| Alcohol | 12.0% |
| Varietal | Champagne |
| Type | Champagne |
| Agricolture | lutte raisonnée sustainable |
| Country | France |
| Region | Champagne |
Allergens
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Contains Sulphites |
| Pairings | Appetizer Blue Cheese Caviar Fish Foie Gras Salted Butter and Anchovies Shell Fish White Meat |
The name Corbon is now a real cult for many enthusiasts, synonymous with the expressiveness of Chardonnay in one of its chosen Grand Cru or Avize. Here the Chardonnay gives wines of delicate power, elegant in their floral character, but above all pure, almost dashed by a sharp pencil, which leaves a mineral touch of "graphite". Since 2010, the maison has been led by Agnès, but it was his father Claude who created it in 1970, transforming the historic family business for four generations - into a récoltant-manipulant producer, putting his great white grapes to good use, which before they sold to the négoce.
The first vintage Corbon blanc de blancs champagne arrived on the market only in 1981 because Claude was convinced that only at the end of an optimal maturation period could it be offered to the public. This philosophy has led the Maison to satisfaction with satisfaction in years considered "impossible" such as 1984 and 1994. The great mastery of aging in cement and bottle is one of the secrets of the Maison, which not by chance presents splendid wines and presents a wine unique as the Brut d'Autrefois, fruit of a “cuvée perpétuelle” from the Solera method, a continuous assembly that exploits the number of reserve wines to give depth to a cuvée composed of several vintages resting in cement vats.
Agnès has paid particular attention to a more “organic” management of the vines (although without certification) with a pinch of spirit of experimentation that has also led her to create cuvées of champagne with different vinifications and variable dosages, mirror of the terroir and fruit of patient craft processes. The hectares in production are currently 6, of which 2 grand cru in Avize and 4 in the Marne Valley in Vandières, Verneuil, Vincelles and Trélou sur Marne. To date, the production is around 15 thousand bottles.
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