|Goes well with||Beef, Cheeses, Lamb, Pasta|
|Grape type||Chardonnay, Pinot Noir|
|Drinking style||Complex, elegant, concentrated|
Fascinated by the diversity of aromatic expression of the Pinot noir grape in Champagne, Louis Roederer decided to elaborate his Vintage Brut on the structure and power of the Pinot noirs of the Montagne de Reims, where the north-northeast facing vines are slower to ripen and give often rough and closed wines at the start of maturation, the personality of which becomes remarkably more refined and intense under the effects of oak barrels and time. In 1850, he decided to buy more than 15 has of prime Verzenay vineyards so as to control the combination of the grapes for this wine.
70% Pinot noir and 30% Chardonnay. About a 30% of the wine is matured in oak casks with weekly lees stirring or "batonnage". No malolactic fermentation which gives the wine a wonderful structure and texture. It is the matured for at least 4 years in the cellars and rested for 6 months after disgorgement to finish it perfectly. Dosage is between 8 and 10 g/l depending on the year.