Click here to go to the Eat Out Maagazine Twitter feed

Register

To receive our newsletter, click below…

People Moves

Got a people move story for Eat Out Magazine? Email clarer
@dewberryredpoint
.co.uk

Chamapgne Jacquart - producer of ten million bottles per year

Chamapgne Jacquart - producer of ten million bottles per year

Champagne Jacquart Launches Extra Brut

19th April 2007, 10:08am

Champagne Jacquart is launching its first Extra Brut cuvée.

Cuvée Mosaïque Extra Brut is a non vintage cuvée made from 40% Chardonnay, 40% Pinot Noir and 20% Pinot Meunier, with a dosage of just 5g/l.

For the Reims-based house, which now ranks 10th worldwide, producing a very low dosage cuvée is a natural addition to its flagship Mosaïque range, demonstrating its skill at blending and its ability to source top wines from all over the Champagne region.

As Jacquart's Managing Director, Jean-Marc Pottiez, explains, "Making a very low dosage Champagne means that the wines have to be perfect, therefore you have to be able to select the best Crus and the best grapes. Jacquart is lucky to have access to some 2,620 hectares of vineyard, of which 850 hectares are dedicated to the brand, spread across the Montagne de Reims, the Marne Valley, the Côte des Blancs and the Côte des Bars, including 130 Premiers Crus and 10 Grands Crus."

"We are also very fortunate to have a stock of superb vintage wines, which means our winemakers have all the ingredients to demonstrate their expertise in a pure, elegant Extra Brut. It is a style that certainly has a market among more sophisticated Champagne drinkers looking for that 'something extra'."

Champagne Jacquart Cuvée Mosaïque Extra Brut NV will be available to the on-trade and selected off-trade outlets, at an expected retail price of £29.95.
Further trade information is available from PLB, tel: 01342 318 282 / email: general@plb.co.uk

© Eat Out Magazine

Latest News

River Cottage team left “shocked and upset” by serious fire

A serious fire, which has severely damag… More…

8th February 2012, 4:16pm

London Hilton chef wins the 2012 Alaska Seafood Recipe Challenge

Yann Baril from the London Hilton on Par… More…

8th February 2012, 1:46pm

DBC Foodservice appoints new board member

DBC Foodservice has appointed Simon King… More…

8th February 2012, 9:47am

Pubs must capitalise on events in 2012, says BBPA

Britain’s pubs must capitalise on the hu… More…

8th February 2012, 9:31am

Click here to subscribe to the Eat Out Magazine RSS Feed

RSS Feed Subscribe

Case Studies - Standex Skyscraper Parmigiano Reggiano Sky Jan 2012 Ask the experts PS100: Dolmio SUBSCRIBE NOW CSC Live - Skyscraper 2