Alfred Gratien brut

Only Alfred Gratien, Bollinger and Krug maintain the art of classic champagne craft today. Long ageing on lees under natural corks, fermentation of base wines in older oak barriques and very mature reserve wines create complex, spicy, roasted, nutty aromas that form blend harmoniously with the fruit and the minerality enhanced by an energetic lively acidity that has not been tamed with malolactic fermentation.

The dosage is also classic, that is slightly higher than usual today and around 8g/l. It is degraded slowly by the Maillard reaction creating further interesting aromas of maturity and also enhances the development and ageing potential of the Gratien Champagnes. Traditionally the base wines of champagne used to be rather neutral with discreet apple of lemon aromas. The dominant ingredients of the flavour profile like toasted brioche, grilled hazelnuts, roasted coffee, almonds, white nougat and dried fruit develop during lees and bottle ageing and they give Gratien champagnes their special style and character. The vinification in barrels already used for two to four wines is common among many champagne growers today. But Alfred Gratien barrels are older, so that they do not give any barrel roasting or tannin elements to the wines but just allow fine dose of oxygen filter through the wood and develop the wines aromas. This is enhanced by the long lees ageing of the bottle fermented champagne. Even the Gratien Brut sees over twice the legal minimum and the vintage wines even ten years on lees. While the plastic caps used today while the champagnes are on lees allow next to know oxygen exchange, Gratien matures his champagnes on lees with natural corks that further enhance the micro oxidation. Due to the blocking of malolactic fermentation the aromas preserve a great purity and the acidity structure is fresher and more intense.