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"This fine cuvée is blended using a proportion of wines from the terroir of Ay."
The name of Cuvée 1522 is a tribute to the year in which the Philipponnat family settled in the village of Ay, in the heart of the Champagne region. As far back as the Philipponnat archives go, there are records of the family’s ancestors, the first of whom, Apvril le Philipponnat, owned vines at Le Léon, between Ay and Dizy, from 1522.
Wine Region: Champagne - France
Terroirs: The Pinot Noir comes primarily fromour historic Léon vineyard in Ay and Verzy, and the Chardonnay comes from the vineyard in Mesnil-sur-Oger.
Grape: 70% Pinot Noir and 30% Chardonnay
Vinification:A portion of the wines are vinified in wooden barrels without malolactic fermentation to preserve the wine’s freshness, allowing it to develop complexity. Both ample and tangy, this cuvée is eminently suitable for low dosage: extra-brut with only 4.25 g/litre, which is just one third of the conventional dosage for a brut champagne.
Aging:This cuvée is enhanced, and its original freshness preserved by six years ageing on lees.
Tasting notes: Bright and intense gold in colour, this wine opens with an expressive and inviting nose, revealing layers of red fruits, elderberry, and redcurrant jam, complemented by aromas of baked goods like toasted brioche. On the palate, it is elegant and creamy, showcasing flavours of cherry and blackberry. The finish is long, fresh, and subtly lifted by a hint of menthol.
Philipponnat’s vineyards, particularly Clos des Goisses, are among the most distinctive in Champagne. The unique terroir of Clos des Goisses, with its steep, south-facing slopes, contributes to the intensity and longevity of the wines.
Philipponnat combines traditional methods with meticulous attention to detail. They practice organic farming, ensuring the purity and expression of their terroir. The wines undergo slow maturation in their historical cellars, which provides the ideal conditions for developing complex flavors and aromas. The winery is known for its commitment to producing champagnes that balance intensity with freshness.
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