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About The House
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"Resonating with ample notes of apricot, honey, ripe lemon, apple and hints of clove there is an exhilarating freshness. Acidity is balanced. Expressive and luscious with a meaningful finish. Wonderful." IWSC Review
Consisting of 90% Chardonnay and 10% Pinot Noir, ‘ƎB.01’ has been created on time for the celebration of Bugatti’s 110th anniversary. Champagne Carbon invested its unparalleled expertise, a lot of time and the utmost precision in the creation of this unique, high-quality cuvée Champagne. Only grapes from the most distinguished terroirs of Champagne were used.
The vintage of this exclusive Champagne was a very bright one: 2002 saw Bugatti working at full speed on its modern era revival and the Veyron, while extraordinarily in the Grand Est region, it had the perfect weather conditions for good ripeness and Champagne flavour concentration. This particular vintage has just been released from the Carbon wine cellar at the optimum maturity.
Created and founded by Alexandre Méa, this brand was conceived in 2011 with the first bottles release in 2013. Méa is the 5th heir to the Méa-Devavry family who has been wine-growing and producing champagne in Champillon since 1920.
Champagne Carbon is a pioneering Champagne house, operating at the intersection between tradition and modernity. All wines are aged a minimum five years on lees. They ferment in small oak barrels adding complexity and elegance to the incomparable style of their champagnes.
Striving to promote the excellence of French craftsmanship, each bottle from the Attraction series is handcrafted and goes through a 38 step process to create the carbon fibre exterior that stand as the signature of the house. The choice in name extends beyond the bottle and to the essence of life, from carbon DNA to the carbon dioxide that crafts the bubbles in the champagne.
This is a blend of 90% Chardonnay and 10% Pinot noir harvested from incredible 10/10 harvest in 2002 with Grand Cru villages coming from Avize for the chardonnay and Aÿ for the pinot noir. It has spent a total of 15 years on lees and laid down for a further 6 months post-disgorgement. Dosage is 7 g/L
Lime scallop ceviche or Oscietra Caviar. Imported & Distributed by Emperor Agency