Champagne Brut “Grande Cuvée " Edition 168 astucciato
§ Krug Grande Cuvée 168ème Édition was composed around the harvest of 2012, a beautiful year with a low yield due to a succession
of meteorological events. Frost, rain, storms and hale all hit the vineyards of Champagne in winter and spring 2012, followed by the
driest ripening season since 1974, resulting in 20% fewer grapes.
KRUG GRANDE CUVÉE 168ÈME ÉDITION IN ESSENCE:
§ It is a blend of 198 wines from 11 different years, the youngest is from the year 2012, while the oldest dates back to 1996.
§ Its final composition is 52% Pinot Noir, 35% Chardonnay and 13% Meunier.
§ A stay of around seven years, or six years in the case of half-bottles, in Krug’s cellars gives Krug Grande Cuvée 168ème Édition its distinct expression and elegance.
§ The final creation is the result of blending wines of the year from carefully selected plots with reserve wines of specific plots from 10 other years. As the wines of 2012 were reminiscent of pastry with great roundness, reserve wines were added to bring vivacity to the blend. Reserve Chardonnays were chosen from certain plots in Avize and Marmery for their freshness, while Pinot Noir reserve wines from plots in the Montagne de Reims Nord brought tension.
§ In all, reserve wines from the House’s extensive library made up 42% of the final blend, bringing the breadth and roundness so essential to each Édition of Krug Grande Cuvée.
KRUG GRANDE CUVÉE: EVERY YEAR, A NEW EDITION OF THE FOUNDER’S DREAM KRUG GRANDE CUVÉE 168ÈME ÉDITION
THE 168TH EDITION OF THE FULLEST EXPRESSION OF CHAMPAGNE
Krug Grande Cuvée is born from the dream of one man, Joseph Krug, to offer the very best Champagne every year, regardless of annual variations in climate. Since 1843, the House of Krug has honoured this vision with each new Édition of Krug Grande Cuvée: the fullest expression of Champagne.
TASTING NOTES:
§ A light golden colour and fine, vivacious bubbles, holding a promise of pleasure.
§ Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread.
§ Flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.
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