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Cuvée de l’Écusson Brut


Traditional method of winemaking. 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 carbonic 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.


It owes its distinctive vinosity and elegance to a meticulous blend of Pinot Blanc, Riesling, Pinot Noir, and Chardonnay. Nose of citrus, pear and toasted almond aromas. Well balanced, with brioche-buttery notes.

Food Pairings

Aperitifs, with parmesan chips, grilled lobsters, tilapia and grapefruit, oysters or tuna sashimi.

Press review

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."



Bernard Massard




40% Chardonnay, 35% Pinot Blanc, 15% Pinot Noir, 10% Riesling

Country / Region



750 ml

Degree of alcohol

12,0 %

Serving temperature

7 à 9°C

Taste Tag

Fruity and vibrant

Available in these provinces

  • Quebec
  • British Columbia
  • Alberta