Extra Brut Extra Old

This champagne pairs wonderfully with a variety of dishes, including light and fresh cuisine such as sashimi, seafood, and dishes with fresh herbs. It also complements richer flavors and can be enjoyed as an aperitif or with meals featuring balanced and pure ingredients​.

Veuve Clicquot now one of the largest Champagne Houses was founded in 1772 by Philippe Clicquot under the label Clicquot. After establishing the brand throughout Europe Russia and the United States Philippe was joined by his son François Clicquot at the head of the House in 1798. Seven years later following his untimely death François’ young widow Barbe Ponsardin took over the family business at just 27 years old. The House would subsequently be renamed in her honor: ‘Veuve Clicquot’ means ‘The Widow Clicquot.’ Over the course of her lifetime Madame Clicquot (Barbe Ponsardin) developed three of the most important innovations in Champagne that are still practiced today. First in 1810 Veuve Clicquot produced the first vintage wine in Champagne which otherwise produced non-vintage blends. Second in 1816 Madame Clicquot invented the riddling table to clarify Veuve Clicquot champagne and by doing so she improved both the quality and finesse of the wines. Riddling is now fundamental to ‘La Methode Traditionelle’ (the traditional Champagne production method) and is emulated around the world. Finally in 1818 Madame Clicquot created the first rose champagne made through ‘assemblage’ a method where white wines are blended with red wines.

This champagne is crafted exclusively from reserve wines, featuring a blend of 50% Pinot Noir, 30% Chardonnay, and 20% Pinot Meunier. The vintages used for this blend include 1988, 1996, 2006, 2008, 2009, and 2010. These reserve wines come from some of Veuve Clicquot's finest vineyards, ensuring a rich and complex profile.

Veuve Clicquot Extra Brut Extra Old has a maturation potential of over 15 years, allowing it to develop even greater complexity and richness over time​.

The wine undergoes double aging, with a minimum of three years in vat and an additional three years in bottle before release. This process enhances the wine's complexity and creamy texture. The dosage is exceptionally low at 3 g/L, making it an Extra Brut champagne. Additionally, it is bottled at a lower pressure of 4.5 bars, contributing to its delicate and vinous character​.