精选特酿天然香槟
优选35座葡萄园的精美果实，此款香槟既概括了香槟产区的必要特点，又展现了酒庄独有的个性魅力。
作为酒庄的旗舰款香槟，此款酒突破年份限制，始终保持其完美质感。
葡萄园
秘选30余座顶级葡萄园的精美果实。
调配
22%皮诺莫尼耶、33%霞多丽、45%黑皮诺；特取首轮压榨精华，其中20％在橡木桶中完成首轮发酵。
储备
起于1985年，荟萃25支年份酒，以50％的比例年年增叠。
酿造
酿造时间远远超越法定要求：3年带酒脚陈酿，除渣后至少再存放5个月。
调味
超天然，极低含糖量，不足6g/L，一款纯净至极的天然香槟！(提醒：超天然的含糖量最多可以达到6g/L）
布鲁诺·巴雅尔
品酒笔记
眼观 明亮的淡金黄色，色泽中完美呈现首轮压榨精华及丰富的霞多丽果实光芒。生动而细腻的气泡，得益于优质的果实，完美控温的酒窖以及长时间的瓶中陈酿。
闻香 初闻时，清新的水果香气扑面而来，伴有霞多丽果实典型的柑橘类（青柠、柚子）清香。随即香气过渡为红浆果类（醋栗、覆盆子、酸樱桃），将黑皮诺的诱人气息淋漓尽致地展现。开瓶醒酒片刻，令人沉醉的莫尼耶皮诺馥郁的香味缓缓浮现。
品尝 极低的含糖量令此款美酒入口生动活泼。白垩矿土芬芳蕴藏其中。口感中初含柑橘、杏仁、烤面包及醋栗果味，继而过渡为樱桃、无花果、桑葚等黑浆果口味。
杯中酒慢慢变化，味道中出现了淡淡的梨和李子的味道。满口盈香，不厚重，不拖拉，回味清新悠长。
供应半瓶，普通瓶，大瓶，耶罗波安瓶，每瓶酒的标签上都标有除渣时间（年月）。
贝塔纳与德索夫－2016
贝塔纳与德索夫2016：16／20
高特米优2015：16／20
FOOD & CHAMPAGNE PAIRINGS
Clam Risotto
by Joël Robuchon :
Première cuvée
Serves 2
• ½ l clams
• 240g risotto rice
• 1 garlic clove
• 60g butter
• 1dl olive oil
• 2 shallots
• 2 tbs flat leaf parsley, chopped
• 3.5dl Champagne Première Cuvée
• 50g liquid whipping cream (unsweetened)
• 1 pinch cayenne pepper
• Salt and freshly ground pepper
The Premiere Cuvee champagne is an excellent aperitif. It matches divinely with cheese (Brie de Meaux, Camembert, aged salers), poultry and shellfish.
In 2000, acclaimed French chef, Joël Robuchon discovers the BRUNO PAILLARD Champagnes. Here is what tasting BRUNO PAILLARD inspires him: “This champagne, low in sugar content, well balanced, and with its subtle note of hazelnut, is the result of a demanding personality, an excellent connoisseur of terroir and of the best crus. I do believe that he and I have the same notions of hard work and perfection.” Thus, Joël Robuchon has worked for a decade on matching his dishes to the champagnes of BRUNO PAILLARD.
The fruitful exchange between the culinary and Champagne worlds, has led to the creation of the following recipes by Joël Robuchon exclusively for BRUNO PAILLARD Champagne.
1. Rinse the clams several times.
Peel and finely chop the garlic clove.
2. In a large saucepan, soften the garlic over a low heat for two minutes in 30g of melted butter and 6cl of olive oil, but do not brown. Add a pinch of cayenne pepper and stir. Next, add the clams, 25cl Brut Champagne, ½ l of water. Cover and bring to a boil. Cook until the clam shells open (about 2 minutes).
3. When the clams are cooked, remove them from their shells. Discard the shells, but keep the cooking liquid. Pass it through a fine mesh sieve, and keep it warm.
4. Peel and finely chop the shallots. In a saucepan, allow them to soften, without browning, over a low heat with 4cl of olive oil. When these are translucent add the rice (unrinsed). Stir to coat the grains of rice with the oil, and cook over a low heat stirring constantly.
When the grains begin to stick together, pour the remaining 10cl of Champagne until almost completely evaporated.
Incorporate the cooking liquid from the clams one ladle at a time; as the liquid gets absorbed, add another ladle. Repeat until the rice is almost completely cooked (around 15–20 minutes). You may not necessarily use all of the clam cooking liquid. The risotto should be very creamy.
5. Check the seasoning, and add salt to taste. Add the clam meat and 30g of cold, cubed, butter. On low heat, add one last ladle of cooking liquid, and 2tbs flat leaf parsley. Mix well.
6. Away from the heat, delicately mix in the liquid whipping cream.
7. Serve warm with a drizzle of olive oil on top.
“含糖量极低，非常清爽，散发成熟韵味。精选特酿天然香槟是市场上多年份香槟中的佼佼者。”