# Cuvée René Extra Brut (NV)

- **Producer:** Champagne Tribaut Schloesser
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, lemon, peach, pear, pastry, cloves, biscuit, vanilla, brioche, honey, dried apricot, almond

## About this wine

Tribaut Cuvée René Extra Brut is a non-vintage sparkling white wine from Champagne Tribaut Schloesser, a family-owned estate founded in 1929. Managed by the fourth generation, the winery is situated in Romery, within the Champagne AOC, drawing from vineyards in the Montagne de Reims and Marne Valley. The Cuvée René is distinguished by its extensive aging period of 6 to 8 years on lees, contributing to its complex profile. The estate's vineyards are characterized by clay-limestone soils and south/southeast-facing exposures, with a commitment to sustainable viticulture.

## Interesting facts

- Vineyards are managed with HVE (Haute Valeur Environnementale) certification.
- Organic certification is currently in progress.
- Reserve wines are aged in foudres and barrels, a signature of the house.
- The winery combines traditional presses with modern innovation.

## Food pairing

The Extra Brut style, with its minimal residual sugar and bright acidity, makes it an excellent palate cleanser. It can cut through the richness of creamy sauces and fatty proteins, while its subtle complexity complements delicate seafood and earthy flavors. The wine's inherent freshness also makes it a versatile partner for dishes with citrus or herbal notes.

## Wine making process

The production of Tribaut Cuvée René Extra Brut follows traditional Champagne winemaking protocols. Base wines are fermented, likely with a portion undergoing malolactic fermentation. The wine then undergoes secondary fermentation in the bottle, followed by an extended aging period of 6 to 8 years on lees. This prolonged contact with yeast sediment is a key technique used by the producer. Reserve wines, a component of the blend, are aged in foudres and barrels, contributing to the wine's complexity. The winery utilizes two presses with a capacity of 8,000 kg each in its vinification process.