Jacques Fourneaux founded the Champagne house in 1734, making it one of the oldest champagne trading houses. In 1932, Pierre Taittinger took over the house, and it adopted the Taittinger name. Gradually, he gained a reputation among the major Champagne houses through his innovative approach and focus on high-quality wines. After many milestones, Taittinger sold the Champagne house to an investment company, but it soon became clear that the values and quality of the champagne could not be guaranteed. Therefore, the family decided to buy it back in 2006. Now, with a young and enthusiastic team, led by highly experienced people, they work hard to introduce champagne enthusiasts to quality and family values. The Champagne house has 289 hectares of vineyards in its own vineyards, located in prime locations in and around Reims. These vineyards supply approximately half of the annual wine demand. The remaining grapes are purchased under contract from local farmers.
The Champagne region's subsoil is rich in limestone, and the topsoil also consists of 75 percent limestone (chalk, marl, and true limestone). This ensures good drainage, and the limestone gives the Champagne a distinctive flavor. This cuvée is made using only the juice from the first pressing. A small percentage of the blend (five percent) is aged in new oak barrels to create the delicate balance of toasted notes in the final wine. The Comtes de Champagne Blanc de Blancs spends up to ten years in the chalk quarries below Saint-Nicaise before it can surprise the palates of wine lovers. And finally, this wonderful champagne lives up to all expectations from the moment you open the bottle. It has a delicate aroma of white blossoms and notes of pear and raisins. Subtle hints of anise and smoky flavors follow this aroma. The palate is lively, with a combination of lemon and saltiness. It is rounded out by a lingering, crisp finish with a hint of salted butter. This elegant wine lives up to its reputation with its freshness, strength, minerality and soft fruitiness.
