Champagne AOC Brut Cuvée Privée Albert Meyer

What kind of wine it is

The Champagne Brut Cuvée Privée by Albert Meyer is a blend of Chardonnay, Pinot Noir, and Pinot Meunier. This Champagne exhibits a fresh and harmonious style, with primary fermentation in steel and secondary fermentation in bottle according to the Traditional Method. The profile is elegant and offers a balance between vivacity and finesse.

Where it comes from

Produced in the Champagne region, in the northeast of France, it originates from vineyards with limestone and clay soils. The continental climate, with cool summers and cold winters, supports slow grape ripening, while the chalky hills impart structure and a subtle minerality. This origin guarantees authenticity and respect for local practices.

How it is made

The grapes are hand-harvested and undergo gentle pressing to preserve their quality. Fermentation takes place in stainless steel to maintain aromatic freshness. After blending, the wine undergoes secondary fermentation in bottle following the Traditional Method, with a minimum aging of 36 months on the lees. Disgorgement and the addition of the liqueur d’expédition define the Brut style, offering a perfect balance between acidity and smoothness.

Tasting notes

In the glass, it shows a light golden yellow colour with a fine and persistent mousse. On the nose, there are notes of ripe citrus, apple, and slight toasted hints from the lees aging. On the palate, it is fresh and harmonious, with a crisp entry, well-integrated acidity, and a clean finish with a touch of salinity that entices another sip.

Food pairing

Ideal as an aperitif, it pairs well with raw seafood, light shellfish starters, and dishes such as shrimp tartare or sea bass carpaccio. It matches perfectly with oysters and seafood recipes like spaghetti with clams or seafood risotto. The cuvée enhances the freshness of the dish and its lively bubbles.

When to serve

It is best enjoyed while young to appreciate the fruity notes and vibrancy. Thanks to its structure and yeast aging, it can be cellared for up to five years and will gain in complexity and aromatic depth over time. Serve well-chilled to bring out its best.