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Product information compiled from producer, importer and reference sources.
Épernay house Champagne: Chardonnay-led blend, traditional méthode champenoise with extended aging on lees.
Charles de Cazanove, established 1811 in Épernay, built its reputation on Chardonnay-dominant cuvées sourced from the Côte des Blancs and Montagne de Reims. The Tête de Cuvée Brut represents the house style: a blend anchored in Chardonnay with supporting Pinot Noir and Pinot Meunier, vinified in temperature-controlled stainless steel and aged minimum 36 months on its lees before disgorgement.
This extended contact with dead yeast cells develops the brioche and hazelnut complexity characteristic of mature Champagne, while maintaining the precision that Épernay's chalky soils impart. The dosage remains restrained—typical of the Brut category—allowing acidity and mineral tension to dominate the palate.
Cazanove's house style favors freshness over oxidative richness, a philosophy rooted in the cool continental climate and shallow chalk bedrock of the Champagne region.
Sommelier’s pick: Oysters Rockefeller — briny minerality cuts through butter and herb richness · Seared scallops with beurre blanc — acidity balances cream; brioche notes echo caramelized shellfish · Aged Comté cheese — chalk minerality and hazelnut align with nutty, crystalline cheese structure
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