A new Blanc de Blancs Extra-Brut cuvée in just 1757 numbered examples, for a reference that pays homage to the date of foundation of the fifth oldest Champagne Maison. The latest novelty from Abelé 1757 is a true ode to Chardonnay. Behind the bottle, the hand of the chef de cave Etienne Eteneau, who conceived this wine as an exploration of the Abelé 1757 style, taking up the foundations of the Maison: the iconic Chardonnay, the finesse of the bubbles, the length on the palate. For a cuvée that shows off the character forged by the skilful manual touch of a craftsmanship that places poignettage at the center, a technical step that makes it a unique label.
An ode to Chardonnay
The stylistic signature of Abelé 1757 is found in Chardonnay. And this is why Etienne Eteneau selects the most promising terroirs in Champagne for the blends: the Côte des Blancs for its mineral character, the Sézannais for its fruity character and finally the Côteaux Vitryats.
To further identify the style of the Maison, the chef de cave has also opted to use only Chardonnay in all the liqueur d’expédition: a hymn to the grape variety which is fully expressed in the new cuvée Blanc de Blancs Extra-Brut, daughter of grapes from Côte des Blancs, Coteaux d’Epernay, Montagne de Reims and 20% reserve wines from Vitryat and Sézannais.
The dance of the yeasts: the poignettage and the uniqueness of the new cuvée signed Champagne Abelé 1757
The singularity of the new Champagne Abelé 1757 then lies in the poignettage. A passage, in the long process that leads to the birth of the iconic French bubbles, which tells of the expertise of the men behind this label, starting with the chef de cave Etienne Eteneau, and their ability to listen and interpret wine.
This technique consists of quickly tilting the bottles to put the yeasts back into suspension and increase the quantity of mannoproteins.
The operation, not mechanized and rarely practiced today in Champagne, involves 12 poignettages every three months and takes place from the beginning of the secondary fermentation to the riddling, i.e. the positioning of the bottles on the large tables where the remuage will take place.
The continuity and energy of this act serve to activate the exchanges between the yeasts and the wine, amplifying the interaction between the two elements. The benefits are measured, in terms of aromas and richness, on the character of the Blanc de Blancs Extra-Brut and in the unprecedented finesse of its bubbles. But the choice is also beneficial in terms of dosage, deliberately reduced to 3 g/l, with Champagne amplifying its traits through controlled evolution.
The tasting of Abelé 1757 Blanc de Blancs Extra-Brut
Abelé 1757 Blanc de Blancs Extra-Brut expresses the specific characteristics of the 2019 harvest, a year of sun and warmth, which composes the majority of it, in an interpretation that represents a true ode to Chardonnay.
A brilliant and luminous golden color with silver reflections is the backdrop to sumptuous, swirling bubbles that form a lively and lively cord.
In the mouth, the attack is generous and tense, with the Chardonnay blending into a full and enveloping palate: a combination obtained thanks to the interaction between the wine and the yeasts, due to poignettage.
The first hints of apricot are followed by notes of pomegranate and currant. The finish is long and aromatic, with toasted brioche dominating, concluding with an invigorating minerality that cleans and refreshes the palate.
For a Champagne Blanc de Blancs Extra-Brut ideal to pair with noble fish, such as scallops, scampi or red mullet, but also in combination with mature cheeses such as Parmesan.
