Champagne DELAVENNE Grand Cru Blanc de Blancs

A Champagne made with white grapes

The term “Blanc de Blancs” designates wines in which there are no black grape varieties. One or more white grape varieties such as Chardonnay, of course, but also Arbane, Petit Meslier, Pinot Blanc or Pinot Gris are included in the blend.

This style of Champagne is light to taste and all about finesse. They’re bright, refreshing wines, whose liveliness comes as a pleasant surprise to palate and taste buds. They’re expressions of the chalky terroirs responsible for their creation. They’re also typified by a sensation that’s hard to describe, referred to as “minerality”. How do you identify it? There are aromas of gunflint on the nose. Other notes evocative of minerality include stone, graphite, chalk, flint, oysters and shells. It manifests itself on the palate in a combination of two sensations: acidity and salinity. Such Champagne wines are marked by a balance between citrus acidity and light mellowness. As they age, they take on a creamy, velvety texture.

These wines have notes of white flowers (hawthorn, honeysuckle, linden, acacia, jasmine and orange blossom), citrus fruits (grapefruit, lemon) and exotic fruits (lychee, pineapple) as well as apples, pears and spices (aniseed, ginger) and even mint notes. When older, they take on notes of dried fruit, hazelnuts, almonds, ripe apples, honey and wax. As for Champagne’s other wines, maturity provides them with notes of brioche, fresh butter, biscuit dough and toast.

The term “Blanc de Blancs” designates wines in which there are no black grape varieties. One or more white grape varieties such as Chardonnay, of course, but also Arbane, Petit Meslier, Pinot Blanc or Pinot Gris are included in the blend.

This style of Champagne is light to taste and all about finesse. They’re bright, refreshing wines, whose liveliness comes as a pleasant surprise to palate and taste buds. They’re expressions of the chalky terroirs responsible for their creation. They’re also typified by a sensation that’s hard to describe, referred to as “minerality”. How do you identify it? There are aromas of gunflint on the nose. Other notes evocative of minerality include stone, graphite, chalk, flint, oysters and shells. It manifests itself on the palate in a combination of two sensations: acidity and salinity. Such Champagne wines are marked by a balance between citrus acidity and light mellowness. As they age, they take on a creamy, velvety texture.

These wines have notes of white flowers (hawthorn, honeysuckle, linden, acacia, jasmine and orange blossom), citrus fruits (grapefruit, lemon) and exotic fruits (lychee, pineapple) as well as apples, pears and spices (aniseed, ginger) and even mint notes. When older, they take on notes of dried fruit, hazelnuts, almonds, ripe apples, honey and wax. As for Champagne’s other wines, maturity provides them with notes of brioche, fresh butter, biscuit dough and toast.