The top cuvée from Charles Heidsieck is always a special experience. Only very few bottles are ever produced and only come onto the market after 15 years of ageing. The 2007 is characterised by a very long ageing period due to very temperate weather. It is an extremely complex champagne that requires a certain amount of ageing to reveal its full potential. Then it reveals all its finesse. Its taut acidity and pronounced salinity call for a great culinary partner, such as caviar, oysters or smoked fish.
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The name Charles Heidsieck stands for one of the most colourful figures in Champagne history; Charles Heidsieck, known as Champagne Charlie in the USA, was one of the most important ambassadors of French sparkling wine worldwide from the middle of the 19th century.
