Philipponnat : Royale Réserve Non Dosé

The freshness and liveliness of a non-dosage champagne by Philipponnat

The estate

Established for nearly five centuries in Mareuil-sur-Aÿ, the Champagne Philipponnat House is one of the historic names in the Champagne region. Uniqueness, excellence, generosity, and simplicity are the values that guide this house, whose spirit has remained family-run. Owned by the house since 1935, the legendary Clos des Goisses is one of the oldest and most prestigious clos in Champagne. This jewel is the origin of rare champagnes with exceptional power.

The vineyard

This cuvée comes from an exceptional vineyard in Champagne comprising 20 hectares of Premiers and Grands Crus in Aÿ, Mareuil-sur-Aÿ, and Avenay.

The wine

The Royale Réserve cuvée is a tribute to the ancestors of the Philipponnat family: vineyard owners, winemakers, suppliers to Louis XIV, magistrates, and royal mayors of Ay.

Winemaking and aging

This cuvée is vinified in the traditional way, avoiding any premature oxidation, with partial malolactic fermentation and aging in reserve wine barrels to develop aromatic complexity. This champagne is aged for three years.

Blend

Pinot Noir (65%)
Chardonnay (30%)
Pinot Meunier (5%)

Characteristics and tasting tips for Philipponnat's Royale Réserve Non Dosé cuvée

Tasting

Appearance
The pale gold color highlights the finesse of a persistent and delicate effervescence.

Nose
The nose develops a floral bouquet evoking linden blossom, hawthorn, and vine flower.

Palate
Vivid and tense, the palate charms with its purity, precision, and beautiful tangy citrus notes. The finish is marked by toasted notes of warm bread and fresh apple.

Food and wine pairings

Perfect as an aperitif, this Royale Réserve Non Dosé cuvée by Philipponnat also pairs well with raw fish, seafood, and Japanese cuisine.

Serving

For optimal enjoyment, serve at 8°C (46°F).

Cellaring

While this champagne expresses all its liveliness within 6 to 18 months after disgorgement, with the date indicated on the label, it can also be cellared for several years to develop greater aromatic complexity.