# Cuvée Tradition Grand Cru Brut (NV)

- **Producer:** R.H. Coutier
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **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:** apple, pear, peach, lemon, grapefruit, blossom, brioche, bread, toast, butter, honey, almond, dried apricot

## About this wine

R.H. Coutier is a historic grower estate located in the Grand Cru village of Ambonnay in the Montagne de Reims. The Coutier family has been farming vines in Ambonnay since 1619, making them one of the oldest families in the village. They were notably the first in Ambonnay to plant Chardonnay in 1946, a village otherwise famous almost exclusively for its Pinot Noir. The Cuvée Tradition represents the classic expression of their estate, blending the power and structure of Ambonnay Pinot Noir with the freshness and elegance of Chardonnay.

## Interesting facts

- The Coutier family has been cultivating vines in the prestigious Grand Cru village of Ambonnay since 1619.
- In 1946, R.H. Coutier became the very first producer to plant Chardonnay in the Pinot Noir-dominated terroir of Ambonnay.
- This cuvée is a classic grower Champagne, meaning it is entirely estate-grown, produced, and bottled by the family.

## Food pairing

The high acidity and fine effervescence of this Grand Cru Champagne act as a palate cleanser, cutting through rich, fatty, or fried foods. The dominant Pinot Noir provides structure and weight, allowing it to pair beautifully with poultry and earthy mushrooms, while the Chardonnay component brings a citrusy brightness that complements delicate seafood and shellfish.

## Wine making process

This Champagne is crafted using traditional methods. The blend typically consists of approximately 70% Pinot Noir and 30% Chardonnay, sourced entirely from Grand Cru vineyards in Ambonnay. Fermentation takes place in temperature-controlled stainless steel tanks to preserve fresh fruit characteristics, with a portion of the reserve wines aged in oak barrels to add complexity. Malolactic fermentation is partially blocked or fully carried out depending on the vintage characteristics to maintain a precise balance of acidity. The wine undergoes secondary fermentation in the bottle and is aged on its lees for a minimum of 24 to 36 months before disgorgement, finished with a classic Brut dosage.