Mathelin Privilge Blanc de Blanc Champagne France

A Blanc de Blanc (white from whites), champagne made exclusively from white wine grapes. Toasty and intense with a lemony nose and bright fruit, on the palate it’s concentrated, savoury and very fresh, with excellent acidity and citrus fruit. A really complex refined sparkler.

At Troissy, in the heart of the Marne valley, the Hervé Mathelin House has been creating Champagnes which reflect their terroir, for three generations.
Nicolas Mathelin is a true nature lover. He cares for and cultivates his vines, all year round, to give to the three grape varieties he grows (Pinot Meunier, Pinot Noir and Chardonnay), the best conditions to develop, while always respecting the environment.

Unlike many Champagnes, the winemaking is done entirely in the House, by the Mathelin family. From the pressing at the first fermentation, the disgorgement to the sweetening, as well as the labelling, capsuling and the dispatching, are all carried out in the cellars, in the true Champenoise spirit and the savoir faire instilled from generation to generation.
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€49,99

Sparkling Wine

Sparkling

France

Chardonnay

Champagne

Bubbly

Nicolas Mathelin

Out of stock

A Blanc de Blanc (white from whites), champagne made exclusively from white wine grapes. Toasty and intense with a lemony nose and bright fruit, on the palate it’s concentrated, savoury and very fresh, with excellent acidity and citrus fruit. A really complex refined sparkler.

At Troissy, in the heart of the Marne valley, the Hervé Mathelin House has been creating Champagnes which reflect their terroir, for three generations.
Nicolas Mathelin is a true nature lover. He cares for and cultivates his vines, all year round, to give to the three grape varieties he grows (Pinot Meunier, Pinot Noir and Chardonnay), the best conditions to develop, while always respecting the environment.

Unlike many Champagnes, the winemaking is done entirely in the House, by the Mathelin family. From the pressing at the first fermentation, the disgorgement to the sweetening, as well as the labelling, capsuling and the dispatching, are all carried out in the cellars, in the true Champenoise spirit and the savoir faire instilled from generation to generation.

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