Champagne AOC Brut Cordon Rouge G.H. Mumm

The Champagne Cordon Rouge is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes, sourced from a blend of numerous crus spread throughout the Champagne region. The blend incorporates a significant proportion of reserve wines, contributing to the cuvée's continuity, complexity, and depth. The "red ribbon" on the bottle has become the distinctive symbol of the cuvée over time.

Vinification follows the traditional champenoise method, which involves double fermentation: the first takes place in tanks, during which the base wines are made, and these are then blended with reserve wines; the second fermentation occurs directly in the bottle after the addition of liqueur de tirage, generating the characteristic bubbles. After tirage, the bottles are placed in the cellar for long aging on the lees, then remuage, disgorgement to remove the residual lees, and possible dosage to adjust the sugar level are carried out. This process gives the wine body, freshness, aromatic complexity, and fine, persistent bubbles.

On the nose, aromas of ripe fruit such as white peach and apricot emerge, along with tropical hints of lychee and pineapple, and nuances of vanilla, toasted bread, honey, and dried fruit; on the palate, it is fresh, slender yet enveloping, with elegant persistence and final notes of caramel.

It pairs very well as an aperitif and with white meats, fish, and cold cuts.