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Collard-Picard Prestige Extra Brut

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Mainly derived from Grand and Premier Crus, Cuvee Prestige is without malolactic fermentation and has matured in oak barrels for 12 to 15 months, then undergoes an additional four to five years of cellar ageing.

Cuvee Prestige's perfect balance between finesse, fruitiness and character make this a wine to be enjoyed at any time.

Delicate bubbles elegantly accompanies the dress with bright golden and green reflections. Pure intensity of aromas of dried fruit and white-fleshed fruits. The creamy sensation created by the fine bubbles mixes with a fresh and elegant amiability.

Regular price $110.00
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Club Member Price: $104.50

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Mainly derived from Grand and Premier Crus, Cuvee Prestige is without malolactic fermentation and has matured in oak barrels for 12 to 15 months, then undergoes an additional four to five years of cellar ageing.

Cuvee Prestige's perfect balance between finesse, fruitiness and character make this a wine to be enjoyed at any time.

Delicate bubbles elegantly accompanies the dress with bright golden and green reflections. Pure intensity of aromas of dried fruit and white-fleshed fruits. The creamy sensation created by the fine bubbles mixes with a fresh and elegant amiability.

Maison Collard-Picard draws its distinctive character from the history of two Champagne families which, since 1889, have farmed two noble terroirs: the Vallee de la Marne for the Collard branch and the Cote des Blancs for the Picard branch. You cannot be born into Champagne country without being imbued with the sap of its grapevines. For Maison Collard-Picard, this has seeped down through two centuries, from generation to generation. It expresses the ancestral know how of artisans who have charted the course of a genuine passion. These are four generations, which - in the service of quality - have passed on each to the next, the know-how involved in producing exceptional champagne.

50% Chardonnay, 25% Pinot Noir and 25% Pinot Meunier. No malolactic fermentation. 12 to 15 months maturing in oak barrels. Four to Five years of cellar ageing. 4 g/l dosage.

Pairs with osyters or grilled fish and seafood.