Champagne Corbon - Antharcite Brut

Corbon Champagne - Anthracite Brut

Customer reviews

The Anthracite Cuvee by Corbon reflects the spirit of this champagne house: surprising and atypical.

This winemaker's champagne offers you a blend of the 3 great grape varieties of the Champagne region, mixed with the richness of the Grand Cru:

- 25% Chardonnay Grand Cru d'Avize - 25% Chardonnay from Verneuil

- 25% Pinot Noir from Vandrière - 25% Meunier from Vincelles/Trélou

Blending two Chardonnays with significantly different aromas together with two other great Champagne grape varieties gives this wine an unmatched typicity.

The wines in this blend are aged for 5 years in the cellar and are made from 50% of the year's harvest and 50% of reserve wines.

The Anthracite Cuvee contains 5g/l of sugar and its vinification process doesn't include any filtration, cold stabilization to get a champagne with 100% natural aromas.

When should it be served?

This champagne is perfect to arouse your taste buds and makes a wonderful aperitif.

Aspect: Pale with sustained light yellow reflections, bright and fluid aspect, lively fine bubbles.

Nose: Complex, notes of citrus, white fruits and ripe fruits.

Palate: A very nice freshness that gives way to a rich, velvety and rich mouth.

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32,90 €

Free delivery for more than 12 bottles from the same winegrower.
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Champagne Corbon in a few words

The story of Corbon champagne begins in the aftermath of the First World War, when the great-grandfather of the current winemaker set down his suitcases in Avize and began working for one of the many champagne houses. During the 20's, he acquired more and more vineyards that he worked by himself, selling his grapes to other champagne houses.

The Corbon family didn't embark on the champagne making adventure until the 70's and the sharp drop of the price of grapes per kilogram. They became a harvester-manager under the leadership of Claude Corbon. From the very beginning, Corbon champagne followed simple yet drastic winemaking methods that still sets them apart from most champagne houses today. These are the guiding principles in the cellar: no filtration and no cold stabilization, a minimum aging period of 3 years in the cellar, or even longer!