pure EXTRA BRUT CHAMPAGNE

The « Cuvée »
Pol Roger Pure has been created to complete the Pol Roger range of champagnes and to
offer new sensations to connoisseurs.
Brought out in 2008, this cuvée is above all an exercise in the House style, where we have
endeavoured to achieve a wine in its most natural state whilst respecting the spirit of the
different champagnes we produce.Seeking to closely guard the authentic expression of the
diversity of terroirs, this undosed champagne is produced from the perfect balance
between the three grape varieties, blended in equal proportions. The achievement of such
a balance and structure has been the fruit of a long lasting labour. The choice of the cuvées
for blending and of the ageing period of at least four years required all the rigour reflected
in this wine.
Vinification & Maturation
Once harvested, the grapes are immediately and delicately pressed. The must undergoes a
first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C)
over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C)
in temperature-controlled stainless steel vats, with each variety and the production of each
village kept separate until final blending. All our wines go through a malolactic
fermentation. After tasting, blending and bottling, the secondary fermentation (prise de
mousse) and maturing take place in the cool atmosphere of our cellars located 33 metres
below street level. Each bottle is given a traditional remuage (hand riddling) before
disgorging and dosage, and the wines rest for a minimum of three months before being
released.
Tasting notes
The golden colour, dense and shining, is sprinkled with thousands of tiny bubbles. The
nose displays refined and complex notes of clove flowers and rose aromas developing into
hints of bread crumbs, yeast and citrus fruit, which as they mingle, form a lively and fresh
body. On the palate, the first attack, straight and fine as an arrow is surprising, compared
to the mature and concentrated nose. But this firm texture seems to act as a chisel
enhancing a sumptuous wine, well-structured and fine. The aftertaste develops subtle
aromas of honey and cloves giving the wine more depth and contributing to its good
length.
Food pairings
The inner freshness of this champagne is combined with a mature and concentrated nose
displaying a balance of firmess and delicacy. It will perfectly match sweet and firm fleshy
food, such as some shellfish prepared in the most natural manner, for example a starter of
crayfish, lobster, crab and rock lobster salad drawn out with a dash of olive oil and
hazelnut vinegar.