# Champagne Saint-Réol Grand Cru Extra Brut (NV)

- **Producer:** Champagne Saint-Réol
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay, Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, raspberry, black pepper, apple, peach, roasted nuts, white chocolate, brioche

## About this wine

Champagne Saint-Réol Grand Cru Extra Brut is a non-vintage sparkling wine from the Champagne AOC in France. It is produced by Champagne Saint-Réol, a cooperative founded in 1962 by winegrowers in the Grand Cru village of Ambonnay. The cooperative comprises over 230 members who cultivate grapes solely from Grand Cru vineyards, emphasizing high quality and environmental awareness. The wine is a blend of Pinot Noir and Chardonnay, with some sources also noting the inclusion of Meunier. The grapes are sourced from vineyards situated between 150 and 180 meters above sea level with a southeast exposure in Ambonnay, Montagne de Reims.

## Interesting facts

- Grapes are exclusively from Grand Cru plots in Ambonnay.
- Cooperative founded in 1962 by 58 winegrowers.
- Members follow Haute Valeur Environnementale (HVE) methods.
- Annual production is between 80,000-100,000 bottles.

## Food pairing

The wine's crisp acidity and fine minerality cut through the richness of seafood and creamy sauces, while its subtle fruit notes complement the natural sweetness of shellfish. The Extra Brut dosage means it won't overpower delicate flavors.

## Wine making process

Champagne Saint-Réol Grand Cru Extra Brut is produced using the traditional method, also known as Méthode Champenoise, which involves a secondary fermentation in the bottle to create its effervescence. The grapes are sourced from Grand Cru plots in Ambonnay. Following the primary fermentation, the wine undergoes a lengthy aging process of at least 36 months on its lees in the producer's cellars. This extended contact with the yeast sediment contributes to the wine's complexity and texture. The cooperative emphasizes quality and environmental awareness in its vineyard management practices.