# Vieilles Vignes VV26 Grand Cru Blanc de Blancs

- **Producer:** Frerejean Frères
- **Colour:** white
- **Type:** sparkling
- **Grapes:** 100% Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €200
- **Vegan:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, fig, lemon, bready, pastry, vanilla, toasted vanilla, woody, creamy, dried fruit, almond, nutty, dried spices, white truffle, oxidation notes

## About this wine

The Vieilles Vignes VV26 Grand Cru Blanc de Blancs by Frerejean Frères is a distinguished Champagne crafted exclusively from 100% Chardonnay. Its name, 'VV26', pays homage to the venerable old vines, some dating back to 1926, from which the grapes are sourced in the esteemed Grand Cru villages of Cramant, Avize, and Oger on the Côte des Blancs. The Frerejean Frères house, established by the Frerejean-Taittinger brothers, combines a legacy in Champagne with a commitment to producing characterful wines through extended aging. This cuvée is characterized by its traditional sealing method, using an agrafe, and is considered by its producers to possess a complexity akin to fine white Burgundy wines.

## Interesting facts

- The '26' in VV26 honors vines planted in 1926.
- Sealed with a traditional agrafe (staple) instead of a wire cage.
- Producers liken its depth to a 'Puligny of Champagne'.
- A limited production wine, with some bottlings as low as 2,000 bottles.

## Food pairing

The wine's richness and complexity, coupled with its vibrant acidity, make it a superb gastronomic partner. It can stand up to richer dishes, with acidity cutting through fat and creamy textures, while nutty and toasty notes complement aged cheeses and roasted poultry.

## Wine making process

The Vieilles Vignes VV26 Grand Cru Blanc de Blancs is produced using 100% Chardonnay grapes sourced from old vines. The base wines are aged in oak barrels for approximately 12 months, contributing to their structure. A key element of its production is the extended aging on lees, lasting over eight years, which develops profound aromatic complexity and a creamy texture. The wine is finished with a low dosage of 6.5 grams per liter. Following disgorgement, it rests for a minimum of six months before release. The house also employs sustainable viticultural practices and uses a traditional agrafe closure.