The cuvee is a demi-mousse or crémant i.e. a Champagne bottled with very low pressure – 4.5 atmospheres instead of 6 to maintain freshness and delicacy.
Cramant is undoubtedly one of the most beautiful villages on the Côte des Blancs: located on the slopes of a hill, its vineyards set out in a semicircle facing the rising sun.
The Champagne is then aged for only two years on the lees to preserve the fresh, citrus flavours of the Cramant Chardonnay, before disgorgement. Vintage Champagnes are aged for at least three years by law. Because of the shorter aging used for this wine it is technically not a vintage although 100% of the grapes are from the same year.
G.H. Mumm de Cramant was first created in 1882 for the Directors of House, where it was originally called Crémant de Cramant. It was also hand-delivered to selected customers in a plain bottle with a business card that had one corner turned down. Still produced in tiny quantities only (40,000 bottles), the current packaging reflects this heritage.
Fresh and elegant on the palate, Cramant boasts crisp lime, lemon and grapefruit flavors with “melt-in-the-mouth” bubbles. The finish is graceful and lingering.
Mumm de Cramant Blanc de Blancs is a rare style of Champagne which goes well with lighter foods such as sushi, sashimi, soft cheese (Chevre and Chaource) and delicate poached or grilled fish dishes (Dover sole meunière).