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For 5 centuries now, the Philipponnat family has been making its mark on the land of Champagne. The House Philipponnat was founded in 1522 on the lands of Aÿ, where all generations have succeeded one another. Possessing a unique historical and viticultural heritage, it reigns today over a vineyard of 20 hectares classified as Premier Cru and Grand Cru in Aÿ, Mareuil-sur-Aÿ and Avenay.
The House Philipponnat produces exceptional vintages that express the richness of their terroir, shining with elegance and purity.
April de Philipponnat was a soldier in the army of François I, and was granted lands in Aÿ by the king as a reward for his exploits at the Battle of Marignan in 1515. The Philipponnats will thus devote themselves over the generations to the elaboration of Champagnes wines, and acquire at the beginning of the XXth century cellars dug in the XVIIIth century in Château of Mareuil, a village classified in Premier Cru. These cellars are still today an exceptional heritage.
In 1997, the House Philipponnat will be acquired by the group of Champagnes Lanson-BCC, but retains its family heritage. Charles Philipponnat is now its general manager.
House Philipponnat operates a 20-hectare vineyard classified as Premier Cru and Grand Cru in Aÿ, Mareuil-sur-Aÿ and Avenay. The vines are worked with the greatest respect for the soil and the environment, in particular by the use of draught horses for the ploughing. The House Philipponnat... See more ...
This exceptional champagne is made from 100% Chardonnay grapes, exclusively selected from the Grands Crus of the iconic village of Mesnil-sur-Oger. Only the first pressing, synonymous with optimal quality, is used to compose this rare wine.
The year 2019 offered contrasting climatic conditions: a mild and sunny winter, followed by a cool and rainy spring, then a hot and dry summer. These variations allowed the grapes to ripen perfectly, with the harvest taking place from September 11 to 21. The result? Perfectly healthy bunches, balanced musts, and remarkable aromatic concentration.
Vinified using traditional methods, this champagne avoids premature oxidation and benefits from 100% malolactic fermentation. Its Extra-Brut dosage (4.25 g/l) preserves the balance between freshness and vinosity, highlighting the purity of the wine. Six years of aging on lees give it a unique complexity, revealing subtle secondary and tertiary aromas.
Its pale gold color and delicate effervescence are captivating to the eye. On the nose, floral notes of hawthorn and acacia honey harmonize with hints of fresh almond, evolving into vanilla nuances with aeration. On the palate, delicious flavors of yellow fruit (mirabelle plum) and citrus combine with a salty finish, offering an elegant aromatic persistence.
Perfect as an aperitif, this champagne also enhances fish and shellfish (shrimp, lobster), whether poached or accompanied by a beurre blanc sauce. Serve chilled, between 42°F and 46°F as an aperitif, or between 48°F and 52°F with food. Its aging potential of at least five years promises to develop into greater fullness in a cool, dark cellar.
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