Philipponnat was the first Champagne House to clearly label its bottles with the main year used in blending a cuvée, its dosage (non dosé in this case) and date of disgorgement. This cuvée reveals the wine’s basic sensory qualities through its total absence of sugar and offers a subtle blend of aromatic precision (citrus notes, orange zest), minerality and vinosity. A dazzling and genuine expression of the Philipponnat style.
Crafting: the blend 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. First press juice of mainly Grand and Premier Crus grapes from the heart of the Champagne wine-growing area. 20% to 30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness.
Vinification: vinified using traditional methods to avoid premature oxidation. Partial malolactic fermentation and reserve wines aged in casks to allow the aromas to develop complexity. Undosed (0 g/litre) to reveal the wine's full character and purity.
Aging: aged on the lees in the House’s cellars at a constant temperature of 12°C for three years, far longer than the legal minimum requirement of 15 months.
Tasting: to the eye pale gold in colour. Delicate, lingering froth. With the nose aromas of linden, vine blossom and hawthorn. With the mouth the attack is bold and pure, with notes of citrus fruit and great liveliness without aggressiveness. The finish is long and clear with notes of warm bread and fresh apple.
Dining: pairing as a refreshing aperitif, served chilled but not ice-cold (8°C). Enhances raw fish and seafood. An ideal complement to Japanese cuisine.
Storing: Royale Royale Non Dosé expresses its full intensity in the 6 to 18 months after disgorging. This wine is also suitable for aging for several years.