MAISON MORIZE 2012 Brut

MAISON MORIZE 2012 Brut

MAISON MORIZE SKU: 10102

Grape Variety: 80% Chardonnay 20% Pinot Blanc

Bubbles
Bold and lively
Balanced and vibrant
Delicate and elegant
Aromas
Citrus
Citrus Lemon, candied citrus.
Earthy
Earthy Chalk dust, limestone.
Floral/Herbal
Floral/Herbal Delicate florals.
Amount of Sugar
Brut Nature
Extra Brut
Brut 8g/l
Extra Dry
Dry
Demi Sec
Doux
Price
Save €-51
/
  • In stock, ready to ship
  • Backordered, shipping soon
Size
Tax included.

Awards and Ratings: Silver Medal Concours Général Agricole 2023

Color and Bubbles: A pale golden hue with subtle green reflections

Aroma: Bright citrus notes of lemon and lime are complemented by delicate hints of white florals. Subtle mineral undertones of chalk and flint enhance the depth, resulting in an elegant and fresh bouquet that beautifully reflects its terroir.

Palate: Characterized by vibrant acidity and a rich, creamy mouthfeel, this champagne presents a bouquet of ripe white fruits and citrus zest, complemented by delicate notes of brioche and toasted almonds. The finish is prolonged, refreshing, and mineral-driven, exemplifying both elegance and complexity.
Food Pairing

Elevating the dining experience, this exquisite champagne pairs harmoniously with refined dishes, such as succulent shellfish, tender white meats, and indulgent soft creamy cheeses. Its elegant character enhances each bite, creating a delightful symphony of flavors that captivates the palate.

MAISON MORIZE

Aged for extended periods in ancient underground cellars

Established in the Les Riceys region since 1830, the family has been récoltants-manipulants for three generations – grape growers and champagne producers who manage the entire production process themselves, from vine to bottle.

They craft their Champagne, the renowned Vin Rosé des Riceys, and Coteaux Champenois wines exclusively from grapes grown in their own vineyards, planted with Pinot Noir, Chardonnay, and Pinot Blanc. These three varietals form the foundation of their cuvées, which are aged for extended periods in ancient underground cellars originally built by Cistercian monks in the 11th and 12th centuries.

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