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The Louis Roederer Brut Premier is made every year around the same search for balance, the exact point between freshness and exuberance, fine and tasty at the same time, youthful and ripe, with a particular texture that places it between appetiser wine and gastronomy.
The tremors of the dawn of the 20th century, and especially the First World War, which destroyed more than half of Louis Roederer's wineries, led Léon Olry Roederer to rebuild his vineyard. He decided to buy grapes to guarantee the continuity of the House during that period of crisis and, taking advantage of the occasion, created a blend wine without vintage, which expresses a constant flavour whatever the year of harvest, it is the Louis Roederer Brut Premier.
Fine and elegant, it offers, thanks to the reserve wines, a wineiness, a roundness and flavours that make it vibrant, fresh and generous.
40% Pinot Noir - 40% Chardonnay - 20% Meunier - 5% of wines aged in wood (oak barrels) with a weekly bazuqueo - 10% of reserve wines raised in wood -
Partial malolactic fermentation. The Brut Premier is made with a mixture of the three classes of Champagne's own strains from more than 40 payments. It is a six-year vintage assembly, part of which comes from Louis Roederer's collection of reserve wines raised in oak barrels for several years. It has an average of three years of maturation in cavas and a rest of six months after the degorgement to perfect its maturity. The dosage is adapted to each vintage, being between 10 and 11 g/l.
