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Bottle - 75 cL

Moët & Chandon Nectar Impérial

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Details
Tropical, exciting and daring, Moët Nectar Impérial is the most exotic expression of the maison’s style, reflecting both the diversity and complementarity of Champagne’s three grape varietals.
Rich and lively, Moët Nectar Impérial is built around the structure of pinot noir, with a demi-sec dosage providing a sumptuous yet fresh sweetness.
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Perfect with
Set of 6 glasses
Moët & Chandon Golden Champagne Glasses
£90.00
MOET & CHANDON BENOIT GOUEZ

TASTING NOTES:
Full, sweet and voluptuous

Appearance

A bold yellow, flecked with golden highlights.

Aroma

On the nose, a burst of exotic fruits merges with the roundness of stone fruits and a faint hint of vanilla.

Taste

Combining a touch of sweetness with creaminess and vibrancy, this champagne captivates with its tropical fruit flavours. The biting freshness of grapefruit is revealed in the finish.

MOET & CHANDON BENOIT GOUEZ SMALL
Benoït Gouez

Cellar Master, Moët & Chandon

HOW TO ENJOY CHAMPAGNE BLANC

HOW TO ENJOY:
Moët & Chandon Nectar Impérial

  • The perfect serve - Enjoy neat, or over ice to enhance the champagne's fruit flavours
     
  • Service temperature - 10-12°C
     
  • Alcohol by volume - 12.0 % Vol.
     
  • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
     
  • Health warning - Contains sulphites
     
  • Closure - Cork
     
  • Dosage - Semi sweet
     
BLEND & ORIGIN CHAMPAGNE

BLEND AND ORIGIN:
Moët & Chandon Nectar Impérial

Grapes from more than 200 individual crus are combined to create this cuvée.
 

Primarily pinot noir (40-50%), this blend takes its fleshiness from meunier (30-40%) and its freshness from chardonnay (10-20%).
 

Of the final assemblage, or blend, 20-30% is specially selected reserve wines.
 

The dosage of 45 grams per litre gives this demi-sec champagne a rich, medium-sweet taste.

FOOD PAIRING MOËT & CHANDON

FOOD PAIRING:
Dare to be brave

As a starter, serve foie gras with freshly milled black pepper, or a lightly cured gravadlax.

Spicy Indian curries heavy with saffron, or Chinese dishes with cashew and macadamia nuts, are perfect main-course partners.

Pair this champagne with sugary treats such as nougat and toffee, or, for a savoury contrast, crumbly, salty blue cheeses.

FOOD PAIRING MOËT & CHANDON

FOOD PAIRING:
Dare to be brave

As a starter, serve foie gras with freshly milled black pepper, or a lightly cured gravadlax.

Spicy Indian curries heavy with saffron, or Chinese dishes with cashew and macadamia nuts, are perfect main-course partners.

Pair this champagne with sugary treats such as nougat and toffee, or, for a savoury contrast, crumbly, salty blue cheeses.

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