# Cuvée Prestige Princesse Des Dunes

- **Producer:** Champagne Paul Déthune
- **Colour:** white
- **Type:** sparkling
- **Grapes:** 50% Pinot Noir, 50% Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €80
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, lime, white flowers, peach, apricot, red cherry, biscuit, toast, butter, hazelnut, almond, dried fruit, leather, kirsch

## About this wine

Cuvée Prestige Princesse Des Dunes is a Grand Cru Brut Champagne from Paul Déthune, a grower producer with a winemaking history dating back to 1610 in Ambonnay. This non-vintage cuvée is an equal blend of 50% Pinot Noir and 50% Chardonnay, sourced exclusively from the Grand Cru vineyards of Ambonnay in the Montagne de Reims. A distinctive feature is the inclusion of 30% reserve wine from a perpetual solera system, aged in large oak casks (foudres) for over 40 years, contributing significant complexity and consistency. The estate is dedicated to sustainable and organic viticulture, holding High Environmental Value (HVE) certification.

## Interesting facts

- The solera system for reserve wines contains wines from over 40 different vintages.
- The estate is committed to organic farming, with full conversion underway.
- Ambonnay is one of only 17 villages in Champagne with Grand Cru status.
- The producer holds the highest level of High Environmental Value (HVE) certification.

## Food pairing

The wine's high acidity and minerality cut through rich sauces and fatty proteins, while its complexity complements dishes with nuanced flavors. The citrus and stone fruit notes in the wine harmonize with seafood and lighter meats, and its structure can stand up to richer game and aged cheeses.

## Wine making process

Champagne Paul Déthune crafts the Cuvée Prestige Princesse Des Dunes using a blend of 50% Pinot Noir and 50% Chardonnay from their Grand Cru vineyards in Ambonnay. Grapes are hand-harvested and gently pressed. Primary fermentation takes place in stainless steel, followed by malolactic fermentation. A key element is the inclusion of 30% reserve wine from a perpetual solera system, aged in large oak foudres (34-hectoliter casks) for over 40 years, ensuring depth and consistency. The final wine undergoes a minimum of three years of aging in the cellar before release. The estate is committed to sustainable and organic viticulture, holding High Environmental Value (HVE) certification.