

The Champagne Brut Egly-Ouriet is an elegant and refined wine made from a blend of the three major Champagne grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. This champagne, with a low dosage of 2 g/l, offers a delicate minerality and a creamy texture. Aged for at least three years in the cellars of Maison Egly-Ouriet, it reveals a complex nose with floral notes and a subtly fruity palate. Ideal for accompanying appetizers, sauced dishes, and seafood.
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Champagne Extra Brut "Les Prémices" | Wine from Domaine Egly-Ouriet
The Egly-Ouriet House, located in the heart of the prestigious Champagne region, is renowned for its commitment to quality and authenticity. Each cuvée is the result of expertise passed down from generation to generation, combining respect for traditions with a pursuit of excellence. Egly-Ouriet wines perfectly reflect their terroir, with particular attention given to vinification and aging.
The Champagne Extra Brut Egly-Ouriet is a tribute to the finesse and complexity of great champagnes. Composed equally of Chardonnay (34%), Pinot Noir (33%), and Pinot Meunier (33%), this blend embodies the perfect balance between freshness, structure, and elegance. Lightly dosed at only 2 g/l, this cuvée highlights a pure and authentic expression of the Champagne terroir. Aged for at least three years in the house's cellars, it offers remarkable maturity and depth.
The clear color and delicate bubbles captivate at first glance. The complex and mineral nose reveals subtle aromas of white flowers, accompanied by light touches of brioche. On the palate, the texture is creamy, with a beautiful mineral freshness and fruity notes that linger in the finish, offering a harmonious and memorable tasting experience.
This champagne is the perfect companion to enhance your appetizers, thanks to its vivacity and finesse. It also pairs wonderfully with sauced dishes like cream chicken or veal with morel sauce, where its minerality balances the rich textures. Finally, it perfectly accompanies seafood such as oysters, langoustines, or even a scallop carpaccio, enhancing the iodized freshness of these dishes.
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