2020-02-05

Cuvée de l’Écusson Brut (1,5 L)

Category
Sparkling 
Grapes
40 % Chardonnay, 35 % Pinot blanc, 15 % Pinot noir, 10 % Riesling 
Producer
Country
Luxembourg 
Size
1,5 L 
Degree of alcohol
12 % 
Serving temperature
7-9 °C 
Available in these provinces
Québec 
See the product
  • Vinification and maturation
    Traditional method of wine-making. The wine is bottled after a wine based tirage liqueur, sugar, and yeasts to aid fermentation are added to the Cuvée. The wine becomes sparkling as a result of the carbon gas created through fermentation. After a long maturation period, bottles are placed on racks. Then each bottle is turned so that the dregs will end up in the bottleneck. At the end of the “remuage” process, each bottle is “disgorged”. Before resealing the bottle with its final cork, a dosage (known also as an expedition liquor) is added to it.
    Its maturation of at least two years in our cellars completes its refinement and develops its citrus aromas and buttery notes.
  • Features
    A fine and frank nose, rich in refreshing citrus notes. The mouth confirms this impression and presents a good roundness while maintaining a pleasant acidity.
  • Food Pairings
    Aperitifs, with parmesan chips, grilled lobsters, tilapia and grapefruit, oysters or tuna sashimi.
  • Medals / Press reviews
    89 pts, Sara d'Amato, Winealign "This traditional method sparkler from Luxembourg certainly over delivers for the price. Great texture and intensity with pleasant yeasty, brioche notes and mouth-filling flavour. Quite compelling. Dry, stylish and very champagne-esque. Tasted August 2013."
  • Other information
    Sugar content: 12 g/L
    This cuvée has been the company’s flagship wine since its creation in 1971 on the occasion of the 50th anniversary of the Bernard-Massard cellars.
  • Vinification and maturation
    Traditional method of wine-making. The wine is bottled after a wine based tirage liqueur, sugar, and yeasts to aid fermentation are added to the Cuvée. The wine becomes sparkling as a result of the carbon gas created through fermentation. After a long maturation period, bottles are placed on racks. Then each bottle is turned so that the dregs will end up in the bottleneck. At the end of the “remuage” process, each bottle is “disgorged”. Before resealing the bottle with its final cork, a dosage (known also as an expedition liquor) is added to it.
    Its maturation of at least two years in our cellars completes its refinement and develops its citrus aromas and buttery notes.
  • Features
    A fine and frank nose, rich in refreshing citrus notes. The mouth confirms this impression and presents a good roundness while maintaining a pleasant acidity.
  • Food Pairings
    Aperitifs, with parmesan chips, grilled lobsters, tilapia and grapefruit, oysters or tuna sashimi.
  • Medals / Press reviews
    89 pts, Sara d'Amato, Winealign "This traditional method sparkler from Luxembourg certainly over delivers for the price. Great texture and intensity with pleasant yeasty, brioche notes and mouth-filling flavour. Quite compelling. Dry, stylish and very champagne-esque. Tasted August 2013."
  • Other information
    Sugar content: 12 g/L
    This cuvée has been the company’s flagship wine since its creation in 1971 on the occasion of the 50th anniversary of the Bernard-Massard cellars.