# Brut Yellow Label (Non-Vintage (NV))

- **Producer:** Veuve Clicquot Ponsardin
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** peach, apple, lemon, pear, grapefruit, brioche, toasted bread, butter, vanilla, almond

## About this wine

Veuve Clicquot Brut Yellow Label is the signature non-vintage champagne from the Veuve Clicquot house, established in 1772. The wine's distinctive character is largely attributed to its blend, which is dominated by Pinot Noir, complemented by Chardonnay and Pinot Meunier. A significant portion of reserve wines, some aged for over 20 years, are used to ensure a consistent house style and add complexity. The house's history is notably intertwined with Madame Clicquot, who introduced several innovations to winemaking. The grapes are sourced from a variety of crus across the Champagne region, known for its chalky soils and cool climate.

## Interesting facts

- The iconic golden-yellow label has been a signature since the late 19th century.
- Madame Clicquot is credited with inventing the first vintage champagne.
- The house maintains one of the largest collections of old reserve wines in Champagne.
- Veuve Clicquot vineyards practice sustainable viticulture.

## Food pairing

The wine's lively acidity cuts through richness and cleanses the palate, making it an excellent companion for fatty or creamy dishes. Its complexity and subtle fruit notes complement a range of flavors, from delicate seafood to richer poultry.

## Wine making process

The production of Veuve Clicquot Brut Yellow Label involves the separate vinification of grapes sourced from numerous crus. Alcoholic fermentation takes place in stainless steel tanks, followed by malolactic fermentation to refine acidity and enhance complexity. A crucial element of the winemaking process is the inclusion of 25% to 40% reserve wines, some of which are over 20 years old, ensuring the signature house style. The wine then undergoes a minimum of three years of aging on its lees in the chalk cellars of Reims, contributing to its developed character.