POL ROGER PURE EXTRA BRUT
The newest addition to complete the Pol Roger range of champagnes, this Cuvée is above all an exercise in the House style, seeking to craft a wine in its most natural state without the addition of any sweetening dosage.
An expression of the diversity of terroirs, this non-vintage Champagne is born of the perfect balance of the three traditional regional grape varieties, blended in equal proportion. Pol Roger carefully selects reserve wines drawn across at least three years to gain the right balance of flavour and structure necessary for an undosed Champagne.
Its inherent freshness combined with mature and concentrated bouquet makes it particularly suited to shellfish, crayfish and seafood in general.
VINIFICATION AND MATURATION
Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in temperature-controlled stainless steel vats, with each variety and the production of each village kept separate until final blending. All our wines go through a malolactic fermentation. After tasting, blending and bottling, the secondary fermentation (prise de mousse) and maturing take place in the cool atmosphere of our cellars located 33 metres below street level. Each bottle is given a traditional remuage (hand riddling) before disgorging and dosage, and the wines rest for a minimum of three months before being released.
A dense golden colour with a fine mousse. The fresh and lively nose expresses an enticing fusion of cloves and rose, developing into hints of breadcrumbs and citrus fruit. The wine is clean and crisp in the mouth, surprisingly so after such a mature, concentrated nose, and well structured with aromas of honey and cloves. This gives the wine extra depth and contributes to its impressive length. A svelte and shapely wine.