Moet to drop dosage in Brut Imperial
on 24/03/11 at 10:38 pmWine
This follows the decision by Dom Pérignon’s chef de cave Richard Geoffroy to gradually lower the sugar levels on the prestige cuvée, having dropped the dosage for its late-disgorged Oenothèque Champagnes.
As previously reported by the drinks business, Geoffroy said, “There has been a strategy of lowering the dosage in the last 10 years and we are now between 6 and 7 g/l.”
As noted in the drinks business 2011 Champagne Report, this decision by the biggest brand in the region follows a global trend towards adding less sugar to the world-famous fizz.
Partly explaining this development is kinder weather in Champagne, giving riper and more complex fruit with less reliance on a conventional dosage of between 10-12 g/l.
Michael Edwards writes in the Report, released with March’s db: “Even climate change sceptics cannot deny that, since 1990, harvests have progressively begun two to three weeks earlier than in the ’70s and ‘80s – in better-tended, eco-friendly vineyards, under warmer autumnal skies.”