Duval-Leroy Précieuse Parcelle Bouzy Extra Brut
An effervescent delight
PHP 11,000.00
Champagne Etienne Calsac
Champagne of Etienne Calsac Clos des Maladries
A rich, crisp Champagne
PHP 14,000.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
The Clos de Maladries is a Champagne with crisp citrus aromas, and refined rich flavors
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Champagne Etienne Calsac
Champagne of Etienne Calsac Clos des Maladries
A rich, crisp Champagne
The Clos de Maladries is a Champagne with crisp citrus aromas, and refined rich flavors
PHP 14,000.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes From The Curator
The Clos de Maladries by Champagne of Etienne Calsac is made with 100% Chardonnay, and vinified in wood and stainless steel tanks. This Champagne was named for a hospital in the Middle Ages, or a “Maladries,” where contagious patients were kept. One such hospital was located on the site of the vineyards centuries ago, before Etienne’s grandfather planted vines in the early 1970s.
It has a straw color, highlighted with silvery notes. It’s rich and crisp, with aromas of citrus and spice, and hints of Brioche and flowers. It has a refined, rich taste, with a nice minerality. It exudes notes of fruit and fresh baked goods on the palate, and a long, elegant aftertaste.
Preparation And Pairings
The Champagne of Etienne Calsac Clos de Maladries is great as an aperitif wine, paired with fresh cheeses like Ricotta or Mozzarella. If you want to enjoy it with some meat, saucisson is a good pairing for it. Of course, it’s perfect for oysters, caviar, and various seafood dishes.
The Rising Star
Etienne Calsac is one of the rising superstars of Champagne. In 2010, at only the age of 26, he took over his grandparents’ vineyards in Avize. The grapes his grandparents grew were originally sold to other, larger houses, but Etienne wanted to change that. He envisioned his own domaine, and thus, Champagne Calsac was born. Using only organic farming methods, and no chemicals or pesticides, he began making his own terroir Champagne with meticulous attention to each detail. He likes to experiment with his Champagnes, and it works out. His drinks are stars, receiving great reviews and attaining considerable popularity. He is young yet, and his name and reputation will no doubt continue to rise.
Storage Instructions
Fine sparkling wine must be handled with care. For short-term storage (a few days to a month), you can keep your bottle upright—but away from bright or artificial light. For long-term storage, especially for vintage cuvées, you must store the bottles on their side in a wine rack or cellar to keep the cork from drying out. The ideal temperature for storage is between 7 to 10°C. Once opened, a bottle will be good for 1 to 3 days standing upright in the refrigerator.
The Clos de Maladries by Champagne of Etienne Calsac is made with 100% Chardonnay, and vinified in wood and stainless steel tanks. This Champagne was named for a hospital in the Middle Ages, or a “Maladries,” where contagious patients were kept. One such hospital was located on the site of the vineyards centuries ago, before Etienne’s grandfather planted vines in the early 1970s.
It has a straw color, highlighted with silvery notes. It’s rich and crisp, with aromas of citrus and spice, and hints of Brioche and flowers. It has a refined, rich taste, with a nice minerality. It exudes notes of fruit and fresh baked goods on the palate, and a long, elegant aftertaste.
The Champagne of Etienne Calsac Clos de Maladries is great as an aperitif wine, paired with fresh cheeses like Ricotta or Mozzarella. If you want to enjoy it with some meat, saucisson is a good pairing for it. Of course, it’s perfect for oysters, caviar, and various seafood dishes.
Etienne Calsac is one of the rising superstars of Champagne. In 2010, at only the age of 26, he took over his grandparents’ vineyards in Avize. The grapes his grandparents grew were originally sold to other, larger houses, but Etienne wanted to change that. He envisioned his own domaine, and thus, Champagne Calsac was born. Using only organic farming methods, and no chemicals or pesticides, he began making his own terroir Champagne with meticulous attention to each detail. He likes to experiment with his Champagnes, and it works out. His drinks are stars, receiving great reviews and attaining considerable popularity. He is young yet, and his name and reputation will no doubt continue to rise.
Fine sparkling wine must be handled with care. For short-term storage (a few days to a month), you can keep your bottle upright—but away from bright or artificial light. For long-term storage, especially for vintage cuvées, you must store the bottles on their side in a wine rack or cellar to keep the cork from drying out. The ideal temperature for storage is between 7 to 10°C. Once opened, a bottle will be good for 1 to 3 days standing upright in the refrigerator.
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