
Winery DérouillatFanette Millesime Brut Champagne
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.

Food and wine pairings with Fanette Millesime Brut Champagne
Pairings that work perfectly with Fanette Millesime Brut Champagne
Original food and wine pairings with Fanette Millesime Brut Champagne
The Fanette Millesime Brut Champagne of Winery Dérouillat matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of endives with ham (improved), mackerel fillets (quick bake) or chinese fried shrimp ravioli.
Details and technical informations about Winery Dérouillat's Fanette Millesime Brut Champagne.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Fanette Millesime Brut Champagne from Winery Dérouillat are 0
Informations about the Winery Dérouillat
The Winery Dérouillat is one of of the world's greatest estates. It offers 16 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.














