Mumm's champagnes retain their usual depth and freshness year after year, reserve wines are carefully kept. In certain years when the harvest is exceptionally good, the chef de caves may decide to create a vintage, for which only wines of that year may be blended.
The still wine becomes champagne while hidden in the depths of G. Mumm's cellars. The liqueur de tirage triggers a second alcoholic fermentation. This is how the wine becomes sparkling. The quality of this fermentation will determine how gentle is the sparkle of G. Mumm's champagnes, as well as their degree of freshness and depth. As the bubbles are formed, so the pressure inside the bottle increases, reaching as much as 6 Bar.
The bottles are stored on their sides in G. Dug by hand out of the chalk, these cellars comprise 25 km of galleries in total, taking 70 years to excavate. Today, they house nearly 25 million bottles. Over many months, the wines develop their richness of taste and aromatic complexity. During the ageing process, the yeast forms a deposit in the bottle. The winemaking team prefers to age the champagnes for longer than the legal minimum to create wines of perfect maturity.
This means two and a half years for Cordon Rouge instead of 18 months, and almost five years for vintage champagnes rather than three years. Another instance of the quality of G. Mumm champagne. A liqueur de dosage, made from a mixture of cane sugar and old G.
Mumm champagne, is added to the wine. The liqueur used at G. Mumm is drier than most. At between 6 and 9 grams per litre, instead of the usual 12 grams for a Brut champagne, it allows the full subtlety of the blend to come through.
Finally, Didier Mariotti insists that all champagnes be left to rest before shipping, thereby letting the liqueur blend properly with the wine. In G. The more Champagne that a shop sells, the more frequently it replaces its stock. Don't miss a drop! Get the latest in beer, wine, and cocktail culture sent straight to your inbox. This is the price paid for higher quality.
Resolutely orientated to the export market, the House saw its sales rise from half a million bottles in to three million in , which made it the leading champagne house at the time. At the helm of G. An enlightened aesthete and patron, he personally linked G. Prominent artists would lend their talents to lasting creations for the brand, including the painters Utrillo and Foujita. There were only nine vintages of this treasured champagne, produced between and Lalou It was followed by a vintage.
The legend continues…. Arriving in Paris for the first time in , Foujita quickly befriended Picasso and Apollinaire and would become one of the most popular artists in France between the wars. Learn more. Need help? Call us Mumm Cies lineage traces back to in the early 12th century to barons and knights though in the 19th century P A Mumm and his 3 sons, already established winemakers in Rhine Valley, opened in Rheim in The Motto of Georges Hermann Mumm remains only the best.
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