A coexistence of beauty and complexity that suggests it has not been aged for over 10 years.
The name was chosen with the intention that it is a champagne made from "five vintages (2007-2011)," "aged for six years," and "that resonates with the drinker's five senses."
Dosage: 8g/l.
Aged in bottle for 96 to 108 months with natural cork.
Production volume: 20,000 bottles.
Fermentation takes place at the grape grower and in the field.
The wine is fermented in old barrels at 20-23°C for approximately 15 days, then left to rest in the barrels on the lees for 6 months.
However, no batonnage or malolactic fermentation is carried out.
We are committed to using only the "Cuvée" and create a 40% blend of Vin de Réserve, which has been aged by adding to it using the Solera system, to create a consistent flavor.
In addition, the standard cuvées are aged in bottles for more than four years. <History> Alfred Gratien founded the Maison in Epernay in 1864 at the age of 23.
In the same year, the great entrepreneur also founded a sparkling wine estate in Saumur, in the Loire.
Ten years later, Alfred Gratien found a new business partner, Albert Jean Meillet, and changed the company name to "Gratien & Meillet".
Later, Albert-Jean Meyer's descendants continued the winemaking philosophy of their founder, Alfred Gratien, and developed the wineries in these two regions.
The Cellar Master at Alfred Gratien has been the Jeje family since 1905.
Gaston Jeger took over in 1905, and was succeeded by his son Charles in 1950. In 1966, his son Jean-Pierre became the third generation to take over, serving in that role until his retirement in 2007.
Nicolas, the fourth generation winemaker, began making wine under his father Jean-Pierre in 1990 and became cellar master in 2007.
In 2018, Nicolas achieved the remarkable feat of being selected as Best Champagne Maker by the Guide Hachette magazine.
Alfred Gratien's techniques and traditions have been passed down rigorously and precisely by the Jeje family for over 100 years, from 1905 to the present day.
<Cultivation>Owned vineyards: 2 hectaresBouzy, Ambonnay, Le Mesnil sur Oger, Monthelon, Mardeuil, Grauves, DameryIn addition to the above, we have long-term contract cultivation agreements with approximately 65 grape growers (approximately 55 hectares).
Terroir has a huge influence on the quality of the grapes.
Grand Cru vineyards, which produce the highest quality grapes, and Premier Cru vineyards, which are the next highest quality, are so rare that all the Champagne houses fight over them, and they only account for 25% of the entire Champagne region.
Alfred Gratien sources 62% of the grapes it purchases from Grand Cru and Premier Cru vineyards.
Equally important in making Champagne is ensuring the highest quality grapes by strengthening relationships with quality grape growers.
The finished wine is tasted together with the wine growers to check its quality, and every two years all the wine-growing couples are invited to a training session and discussion session, and they are always working to improve the quality.
And the best vineyards produce the best grapes, which in turn make the best Champagne.
<Brewing> We are one of the few producers who ferment all of our base wines in barrels.
We own over 1,000 old barrels (228L barrels).
We purchase barrels that have been used for more than five years from producers in Chablis.
With careful annual maintenance, they can last for nearly 12 to 20 years.
Fermentation takes place at the grape grower and in the field.
The wine is fermented in old barrels at 20-23°C for approximately 15 days, then left to rest in the barrels on the lees for 6 months.
However, no batonnage or malolactic fermentation is carried out.
We value the "flavorful acidity" that is originally desired in champagne.
After fermentation in barrels, the wine is left to rest for a long time, allowing the small amounts of oxygen that pass through the old barrels to cause micro-oxidation.This moderate oxidation gives the wine a mellowness and also produces antioxidant effects.
When it comes into contact with a tiny amount of air, the "flavorful acidity" changes into "flavorful soft acidity."
In addition, they are particular about using only "Cuvée" and create a 40% blend of Vin de Réserve that has been aged by adding to it using the Solera system, resulting in a consistent flavor.
Furthermore, even the standard cuvées are aged in the bottle for more than four years to develop a deep flavor, resulting in champagne of consistently excellent quality.
The annual production volume is 300,000 bottles.