Veuve Clicquot Extra Brut Extra Old 3
Bottle - 75 cL

Veuve Clicquot Extra Brut Extra Old 3

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Details
The third Extra Brut Extra Old blend is composed of eight of the house's most prestigious reserve wines from 1990, 1998, 1999, 2008, 2009, 2012, 2013 and 2014. Each brings its own unique qualities and flavours, and together they offer incomparable complexity and depth.
Extra brut is a drier and more experimental style that showcases the champagne in its more pure state, with a lower dosage to allow the natural flavours and aromas of the blend to shine through.
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VEUVE CLICQUOT DIDIER MARIOTTI

TASTING NOTES:
VIBRANT, FRESH, PURE AND COMPLEX

Aroma

Aromas of white flowers, lemon and lime, grapes, bread dough, freshly-baked bread, orange peel and candied lemon.

VEUVE CLICQUOT DIDIER MARIOTTI SMALL
Didier Mariotti

Cellar Master, Veuve Clicquot

HOW TO ENJOY CHAMPAGNE BLANC

HOW TO ENJOY:
Veuve Clicquot Extra Brut Extra Old 3

  • The perfect serve - Serve in a Veuve Clicquot stem glass
     
  • Service temperature - 8-10°C
     
  • Alcohol by volume - 12.0 % Vol.
     
  • When to drink - Drink now through 2036
     
  • Storage advice - Store horizontally in a cool (10-15°C), dark place away from vibrations
     
  • Health warning - Contains sulphites
     
  • Closure - Cork
     
  • Dosage - Brut (3 g/L)
     
BLEND & ORIGIN CHAMPAGNE

BLEND AND ORIGIN:
Veuve Clicquot Extra Brut Extra Old 3

Veuve Clicquot houses one of the Champagne region's largest collections of reserve wines, some of which are 30 years old.
 

From this reserve of 500 wines, winemakers select portions to create a perfect balance between freshness, flavour, texture and complexity.
 

The final blend of pinot noir (50%), chardonnay (30%) and meunier (20%) is aged for two years on its lees in vats and a minimum of three years in bottle before it's released.

FOOD PAIRING VEUVE CLICQUOT

FOOD PAIRING:
PLAN A MENU WITH BALANCED ELEMENTS

Choose dishes that include a balance of salt, raw vegetables, salads, citrus and fresh herbs.
Octopus stuffed with sake-steeped rice with a decoration of squid-ink puffed rice, fresh herbs and a squeeze of lemon.

FOOD PAIRING VEUVE CLICQUOT

FOOD PAIRING:
PLAN A MENU WITH BALANCED ELEMENTS

Choose dishes that include a balance of salt, raw vegetables, salads, citrus and fresh herbs.
Octopus stuffed with sake-steeped rice with a decoration of squid-ink puffed rice, fresh herbs and a squeeze of lemon.