Champagne Claude Rigollot
Champagne Claude Rigollot – Terroir de Vieilles Vignes 2006
Champagne Claude Rigollot – Terroir de Vieilles Vignes 2006
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Champagne Claude Rigollot
Terroir de Vieilles Vignes 2006
Extra Brut
75cl
12.5% alc.
Contains Sulphites
Emmanuel Rigollot's Terroir de Vieilles Vignes 2006 is a rare and precious Champagne, the fruit of a careful selection of old vines grown on the estate's finest plots. The generous and perfectly balanced 2006 vintage allows this vintage cuvée to express finesse, depth, and extraordinary aromatic maturity.
The wine is born from a refined blend, with a predominance of Chardonnay, Pinot Noir , and Pinot Meunier from parcels characterized by chalky, mineral-rich soils. The vines, many decades old, offer naturally low yields, resulting in concentrated and vibrant fruit. The vinification is careful and discreet: traditional fermentation, measured use of wood, and a very long aging on the lees , essential for developing complexity, creaminess, and extraordinary elegance.
In the glass, the 2006 Millésimé presents a luminous golden hue , a sign of its harmonious evolution. The nose opens with aromas of dried fruit, candied citrus, white flowers, honey, chalky notes, and delicate hints of pastry. The palate is ample and structured yet vibrant, thanks to the Extra Brut vintage, which emphasizes freshness, precision, and a long, clean finish of great class.
An iconic label for enthusiasts and collectors, capable of expressing the power of time and the finesse of the terroir.
Appellation: Champagne AOC
Cuvée: Terroir de Vieilles Vignes
Classification: Extra Brut
Vintage: 2006
Grape varieties: Chardonnay, Pinot Noir, Pinot Meunier
Origin: Old vines selected on chalky soils
Vinification: In steel with moderate use of wood
Aging on the yeasts: Very long
Color: Bright gold
Aromas: Dried fruit, candied citrus, white flowers, honey, chalky minerality, pastry
Taste: Structured, fresh, elegant, complex, with a long and tense finish
Perlage: Fine and persistent
Serving temperature: 8–10 °C
Pairings: Shellfish, fine fish, foie gras, gourmet dishes, mature soft cheeses
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