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De Venoge Gift Box 3 Princes (Blanc De Blancs+ Rose + Blanc De Noir)

De Venoge

De Venoge Gift Box 3 Princes (Blanc De Blancs+ Rose + Blanc De Noir)

฿20,185

SKU:WSP9010AAIn stock

When Henri-Marc de Venoge created the first illustrated, named Champagne label in 1838 — a year after founding the house — he was signalling that provenance and identity mattered as much as the wine itself. The Princes gift set distils that philosophy into three distinct expressions, each built from a single variety or style, all sharing the same 48-month lees aging in chalk cellars beneath the UNESCO-listed Avenue de Champagne in Épernay.

The Princes Blanc de Blancs draws exclusively on Grand and Premier Cru Chardonnay from Mesnil-sur-Oger and Trépail — chalk-dominant soils that drive vertical, saline minerality and restrained fruit tension. The Princes Blanc de Noirs is built from 100% Pinot Noir sourced across Montagne de Reims Premiers and Grands Crus, with a parcel contribution from Les Riceys in the Aube — an unusual cross-sub-regional blend that adds darker-fruited density to the structure. The Princes Rosé completes the trio. All three are vinified exclusively from first-press cuvée juice (taille excluded), with dosage held at approximately 6 g/L — low enough to keep the chalk-soil mineral signature unobscured. The 48-month lees contact, four months beyond the NV Cordon Bleu minimum, is the technical differentiator within the house's own range, building autolytic complexity without sacrificing the freshness that defines the Princes tier.

Details

Country
France
Region
Champagne
Variety
Chardonnay, Pinot Noir, Pinot Meunier
Vintage
NV
Bottle size
750 ml
Body
Medium
Acidity
Medium-Full
Tannin
Light

Taste profile

BodyMedium
LightMediumMedium-FullFull
AcidityMedium-High
LowMediumMedium-HighHigh
TanninLow
LowMediumMedium-HighHigh

Pairs well with

  • Steamed Dungeness crab with drawn butter
  • Grilled turbot with beurre blanc and capers
  • Roasted quail with black truffle jus
  • Comte and aged Gruyère cheese board
  • Tuna tartare with yuzu kosho and sesame oil

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