It’s not an excellent idea to mature champagne in your own cellar. Most sparkling wines that you hide in the basement for several years will not reward your patience at all. They will have lost their zest, bubbles and probably a large part of their taste. Bottles of Champagne mature best in the cellars of the estate and when on the market, you should drink them over the next 12 to 18 months. In fact, at the winery the wines ripen on lees, giving them an incredible ageing capacity. The ripening on lees also contributes to the development of a typical bouquet of old Champagne: dried fruits of all kinds, hazelnuts, apricots, figs, but also dried flowers and the aroma of freshly baked bread, marmalade and spices…

The Cuvee PRESTIGE of PAUL LEBRUN shows typical traits of an old champagne. A blend of several vintages, about a fifth of the wine aged in oak barrels, at least five years of bottle ripening in the cool chalk cellars 12 meters below the ground. A masterpiece of patience!

The rich, almost opulent nose with aromas of baked pears, almonds and dried flowers is more of a classic among mature Champagnes. In contrast, the fresh perfume of Physalis is rather a surprising aroma to be found in wine. The palate is medium-bodied and tasty, showing long-lasting fine bubbles.

FOOD MATCHES FOR CARNIVORES AND HERBIVORES: To be enjoyed on a long evening with friends, or while reading literary classics (Zola, Hugo, Huxley ...). For friends of sweets some “Buiscuit Rose” from Reims is suitable. More salty palates should pounce on a piece of old hard cheese...