The Gourmet

2008 Cuvée 225 Brut

2008 Cuvée 225 Brut

Elegant and rich

The season’s contrasting weather conditions, one of the coldest in the last 30 years, delayed ripening in the grapes but also, and most importantly, ensured the grapes were in pristine health.
2008 is now considered as a great Champagne vintage: refined, fresh, lean and complex.

Composition and elaboration:

20 cru wines sourced from Premier and Grand Cru vineyards enter the blend for this Champagne. 50% Chardonnay and 50% Pinot Noir, Cuvée 225 stands apart with its full-flavoured finesse.  The Chardonnays and Pinot Noirs were matured separately for 10 months in oak barrels previously used for Chablis and Mersault Chardonnay.  The oak barrel supports the wines as they evolve and brings a greater dimension to the flavour profile; combined with a dosage of 8g/litre, the oak brings unparalleled finesse to Cuvée 225.
Aged for at least 8 years in our cellars, the Champagne gradually reveals its delicate aromas.

“A distinguished Champagne.”



The stunning, gleaming, golden-yellow, almost straw-like appearance offers instant allure.


The oak character adds considerably to the harmony and intensity of the aromas in this overtly elegant wine, while playing only a subtle, supporting role, and never dominating.
Delicious and appealing, delicate, sweet notes develop on the bouquet, where vanilla, gentle spices and ripe straw take the lead, underscored by more rounded, candied aromas of lemon and orange.


This Champagne reflects the complexity of the vintage and reveals great finesse. In harmony with the bouquet, the palate delivers subtle soft notes of spices and citrus fruit in perfect balance. An overwhelming sense of freshness cleans the palate to glorious effect.  2008 Cuvée 225 is a deeply, satisfying wine; a Champagne to savour at length.

Food and wine pairings:

Aperitif: Scampi and caviar toasts
Starter: Scallop Carpaccio and celeriac mousse
Main: Crayfish ravioli
Dessert: Pecan nut waffles


The 2008 Cuvée 225 Brut will reveal its true finesse with food and would make a heavenly match with the finest of dishes, taking the tasting experience to a whole new level. Try with chicken supreme “Quatre Epices”, veal filet mignon and rosemary or seasoned ling fish en papillotte.
It would be an equally fine match with crayfish tails à la plancha.
Finally, apple verrine and vanilla yoghurt mousse would add a fresh and original finishing touch to a meal.


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