Moët & Chandon Réserve Impériale
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TASTING NOTES:
Enticing with a structured palate
Golden straw yellow with green highlights.
On the nose, a burst of sun-ripened yellow summer fruit (think apricot and peach) merges with the sweet nuances of cashews, toasted hazelnuts and gingerbread, and a note of fresh citrus.
Combining the succulence of juicy pear, peach and apricot with the vinous density of stone fruit such as plum and cherry, the palate also includes a deliciously spiced hint of cinnamon refreshed by a touch of citrus.

Cellar Master, Moët & Chandon

HOW TO ENJOY:
Moët & Chandon Réserve Impériale
- Service temperature - 8-10°C
- Alcohol by volume - 12 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C) dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut (9g/L)

BLEND AND ORIGIN:
Moët & Chandon Réserve Impériale
Moët & Chandon Réserve Impériale is a sophisticated, pinot-led blend.
It's assembled from a trio of grape varieties: pinot noir (40-50%) for body, meunier (20-30%) for suppleness, and chardonnay (20-30%) for finesse.
Of the final assemblage, 20-30% is specially selected from reserve wines (one to three years old) to enhance the champagne's maturity, complexity and constancy.
Following stainless steel fermentation to protect against oxidation and preserve the original fruitiness, it then spent a little longer on the lees than the standard Impérial Brut, resulting in a fine bead and velvety texture.

FOOD PAIRING:
Moët & Chandon Réserve Impériale
A gastronomic champagne that works well with strong flavours and textures – try it with a smoked fish salad; braised or fried poultry with chanterelle mushrooms; pears roasted with caramel and almonds; or a gingerbread mille-feuille with apricot coulis.

FOOD PAIRING:
Moët & Chandon Réserve Impériale
A gastronomic champagne that works well with strong flavours and textures – try it with a smoked fish salad; braised or fried poultry with chanterelle mushrooms; pears roasted with caramel and almonds; or a gingerbread mille-feuille with apricot coulis.
