Welcome to Nicolas Feuillatte
It's a beautiful story, a story of men.
That of Henri Macquart, pioneer founder of the Centre Vinicole de la Champagne [The Champagne Wine Centre]. That of Nicolas Feuillatte, a daring businessman.
That of volunteer winegrowers who, together, dare and succeed in a gamble to create a brand of excellence, Champagne Nicolas Feuillatte.
CHAMPAGNE NICOLAS FEUILLATTE
Brut Réserve
Region: Champagne, France.
Style: Sparkling White
Grape: Chardonnay, Pinot Noir, Pinot Meunier
Aroma: Aromas of juicy peach and crunchy apricots.
Taste: Initially restrained, fresh white fruit aromas of apple, pear and peach intermingle with curry and turmeric spices. As the bouquet becomes more expressive, ripe fruit notes jostle for position. Clean on the attack, elegant and complex, a delicate bead imparts freshness on the finish.
Serve With: Smoked salmon crostini, pan-fried king prawns with coriander and pigeon tagine and quince, served with bulgar wheat.
CHAMPAGNE NICOLAS FEUILLATTE
Brut Rosé
Region: Champagne, France.
Style: Sparkling Rosé
Grape: Pinot Noir, Pinot Meunier
Aroma: The Wine offers red fruit aromas
that are dense and juicy with ripe berry fruit
and sweet notes of vanilla.
Taste: Intense, developing notes of blueberry, blackcurrant and raspberry. Delicate on the palate, fluid, underpinned by an extremely
fine bead. Fruity finish.
Serve With: Salmon and avocado blinis, chicken and vegetable samosas, pork Nuoc-Mam with soy beans and gariguette strawberry souffle tart.
CHAMPAGNE NICOLAS FEUILLATTE
Palmes d'OR
Region: Champagne, France.
Style: Sparkling White
Grape: Pinot Noir, Chardonnay
Aroma: The Wine presents primary fruit aromas of white pear, peach, walnut and apricot dried fruits. More intense secondary aromas reveal spicy notes of pepper and ginger and red fruits subtly interweaving with the primary aromas.
Taste: Clean and direct on the attack, delicate bubbles reveal magnificent mineral quality. Great structure on the palate, incredibly long
on the finish and unforgettable elegance.
Serve With: Foie gras créme brulee, chervil, honey and sesame maki rolls, brittany lobster, carpaccio with burgundy truffles and peach tart.