Since the 18th century the Gobillard family has been cultivating its vineyards in Pierry near Epernay. In 1858 Paul Gobilla began selling champagne under his own name, becoming a real Maison. In 1984 Bruno Gobillard takes the reins of the Maison giving it a new impetus.
Bruno Gobillard is a small artisan producer with 7 hectares of vineyards where the use of sustainable agriculture makes it possible to create cuvées with a strong personality and uniqueness.
His Champagne Brut XVIII is an assembly of Chardonnay and Pinot Noir, both from the 2009 vintage combined with a percentage of reserve wines from three previous harvests. Alcoholic fermentation is carried out in steel. Vinification is carried out using malolactic fermentation. Minimum 60 months of stay on the lees and at least 6 months of rest after the dégorgement.
Excellent Champagne with good structure and long persistence.
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Giallo dorato leggero.
I profumi al naso sono stratificati, con note asprigne di fiori e frutta condite da tocchi leggermente speziati.
Intenso, delicato, elegante con un sorso caratterizzato da un gusto di miele e mandorla. Finale lungo, caratterizzato da un retrogusto di lievito.
Una bollicina a tutto pasto e particolarmente adatta ai piatti di pesce.
50% Chardonnay, 20% Pinot Nero, 30% Pinot Meunier
0,75 L Standard
Perlage fine e persistente.
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The Gobillards have been growers since the 1700s, and Paul Gobillard, Brunos great-great grandfather, bottled their first Champagne under their own label in 1858. Today they own a little over 17 acres in the villages around Epernay, scattered over 27 different parcels in the villages of Moussy, Pierry, Epernay, Cramant, Chatillon sur Marne, and la Chapelle Monaudon. Bruno Gobillard took over in 1994, and has quickly risen to cult status among Champagne lovers everywhere.
He continues to use the old-school vertical wooden press; the wines get a minimum of 4 years on the lees prior to disgorgement.