# Cachet Or Brut Premier Cru (NV)

- **Producer:** J. Lassalle
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Meunier, Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, peach, lemon, grapefruit, blossom, bread, toast, brioche, butter, honey, almond

## About this wine

Champagne J. Lassalle was established in 1942 by Jules Lassalle in the Premier Cru village of Chigny-les-Roses. Following his passing in 1982, the estate's direction transitioned to his wife Olga and daughter Chantal, who were later joined by granddaughter Angéline Templier. This multi-generational, entirely female-led estate has maintained a reputation for producing highly artisanal, elegant, and precise grower Champagnes. Their wines are celebrated for their traditional craftsmanship and long-standing relationship with premier importers.

## Interesting facts

- The estate has been proudly run by three generations of women—Olga, Chantal, and Angéline—since 1982.
- J. Lassalle was one of the very first estate-bottled grower Champagnes imported into the United States by Kermit Lynch in 1981.
- Every bottle is aged on its lees for at least 36 months, more than double the legal requirement for non-vintage Champagne.

## Food pairing

The high acidity and fine effervescence of this Champagne act as a perfect palate cleanser, cutting through rich, creamy textures like butter, cheese, and fried foods. The subtle autolytic notes of toast and brioche complement roasted poultry and delicate shellfish beautifully.

## Wine making process

The grapes are hand-harvested from Premier Cru parcels in Chigny-les-Roses and pressed using a traditional wooden Coquard press. Fermentation takes place in temperature-controlled stainless steel tanks, and full malolactic fermentation is completed to soften the high natural acidity. The wine is aged on its lees for a minimum of 36 months, which is significantly longer than the legal requirement for non-vintage Champagne, before being disgorged with a classic Brut dosage.