The Almanach N°2 Intense Champagne is the second volume in the enological and family history of this Vallée de la Marne maison. Almanach is the name Gratiot has chosen for its range of products that, label after label, tell the story of the tradition, hard work and satisfaction of this small vineyard estate. This Brut, thanks to its bright, enveloping and fine appearance, will be able to convince the palates of those most fond of the typical taste of French Champagne as well as the less aficionados of the category.

This Brut that comes from a skilful blending of all three varieties typical of the Champagne region, with a clear predominance of Pinot Meunier, a variety that is present at 70% in this blend and covers 84% of the maison’s total production, with a good percentage of Chardonnay and a minimum of Pinot Noir. All grapes come from the Aisne district where the vines find a home in several villages such as Saulchery and Charly Sur Marne. Alcoholic and malolactic fermentation is carried out entirely in steel tanks and aging on the lees in the bottle lasts at least 6 years.

Champagne Gratiot & Cie’s Almanach N°2 Intense is a Champagne that expresses all the character and intensity of the terroir from which it’s grown. Thanks to the addition of 45 percent of reserve wines, carefully kept in the house cellars, it stands out from the very first olfaction for clear and varied aromas ranging from dried fruits to the juiciest citrus fruits, passing through candied orange peel with gluttonous hints of small pastries. The same elegance is found in the mouth, where this Brut flows with agility and silkiness, supported by noble freshness and enhanced by a long and vibrant savory persistence.

With the intense and aromatic nose combining fineness and complexity. The aromas of dried and candied fruit give it a fine lightness in mouth and a long finish. Perfect as an aperitif or with a meal. Ideal to accompany shellfish, oysters, and salmon. 92 % of wines produced by malolactic fermentation. 92 % of wines produced by malolactic fermentation, aged 6 years on lees.