The cuvee « La Libertine » is the conclusion of a ten-year research. The aim was to obtain the same gustative characteristics of the first sparkling wines in the XVIII Century. At this time, the Champagne got between 50 to 200 gramms of sugar. For the “Libertine”, Doyard stopped its sugar level at 65 gramms per liter. The challenge was therefore to have a nice balance between a higher sugar dosage and a fresh finish. The result is a unique champagne with no equivalent in the world. It indeed shows higly complex flavors of lime, caramel, dried fruits and honey. It is presented in a custom box.
|1-Dry --------------9- Sweet-10|
|1-Light -----3--------- Strong-10|
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"One of the most original of all champagnes, this draws its inspiration from the wines of the 18th century, made as a doux and bottled with a minimum amount of pressure. It’s a blend of old wines, decanted from magnums and jeroboams of vintages between 1982 and 1988: “The older the wine, the more it supports a higher level of sugar,” says Doyard. “It achieves a much better balance.” Tasting this wine requires the setting aside of preconceived notions about what champagne is, and also the suppression of the instinctive desire to compare wines to one another, as there is nothing being made today in Champagne that remotely resembles this. It feels satiny and sophisticated, its silky texture supporting the ethereal flavors of tangerine, candied apple and clotted cream. Its harmony of components is impeccable, and even with 65 g/l of sugar it hardly feels sweet, its balance resembling that of a great Mosel Spätlese. While there is a certain voluptuousness about the mid-palate, the whole package feels highly refined and discreet, finishing with remarkable focus, subtlety and poise. Ultimately, however, this is a wine that defies description, and it must really be tasted, as there are no real reference points for comparison." Peter Liem
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