# Frerejean Frères VV26 Blanc de Blancs Grand Cru (NV)

- **Producer:** Frerejean Frères
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €190
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, peach, lemon, grapefruit, orange, ginger, vanilla, toast, brioche, butter, cream, dried fig, mushroom, honey, almond, hazelnut, walnut

## About this wine

Champagne Frerejean Frères was founded in 2005 in the Grand Cru village of Avize by three brothers: Guillaume, Richard, and Rodolphe Frerejean-Taittinger, descendants of the storied Taittinger family. Collaborating with Chef de Cave Didier Pierson, a fifth-generation Champenois winemaker, the house focuses on low-dosage, heavily-aged, terroir-driven creations. The VV26 is a rare micro-cuvée sourced from strictly selected parcels in the prestigious Grand Cru villages of Cramant, Avize, and Oger in the Côte des Blancs. The name VV26 pays homage to the core historic parcels in Cramant planted in 1926, which are roughly a century old. The deep chalky limestone subsoils of these vineyards force the old vines to dig deep, resulting in a wine of profound depth and structure. Frerejean Frères has earned the distinction of being the official Champagne supplier for the prestigious Michelin Star ceremonies.

## Interesting facts

- The name VV26 pays homage to the core historic parcels in Cramant planted in 1926, which are roughly a century old.
- It undergoes secondary fermentation under 'agrafe'—secured by a traditional metal staple rather than a crown cap.
- Frerejean Frères is the official Champagne supplier for the prestigious Michelin Star ceremonies.

## Food pairing

This rich, vinous Champagne behaves like a fine white Burgundy with bubbles. Its high acidity cuts through rich proteins and buttery sauces, while its deep autolytic complexity and subtle oak aging harmonize beautifully with roasted poultry, earthy mushrooms, and aged cheeses.

## Wine making process

The winemaking process for the VV26 is highly artisanal and traditional. Grapes are hand-harvested from old vines. Primary fermentation and aging of the base Chardonnay are conducted entirely in oak barrels, primarily seasoned Argonne oak or old Burgundy barrels sourced from legendary terroirs like Corton-Charlemagne, utilizing native yeasts. The secondary fermentation is conducted under 'agrafe'—using a natural cork secured by a traditional metal staple rather than a standard crown cap. This rare, labor-intensive method allows for gentle micro-oxygenation over time. The wine is then aged on its lees for eight years (96 months) in the estate's chalk cellars, followed by a minimum of one year of post-disgorgement aging before commercial release. The dosage is kept low, typically between 5.6 and 6.5 g/L, to preserve the purity of the terroir.