The Castellane family is one of the oldest families in France, dating back to the tenth century. The Champagne house was established in Épernay in 1895. The house's striking logo features a red St. Andrew's herb, created by Vicomte Flores de Castellane. This was a clever marketing move, as St. Andrew was a patron saint, a figure that was especially celebrated at the time. This Champagne house boasts cellars spanning nine kilometers and a tower that symbolizes Épernay.
This Commodore is made from a blend of 45 percent Chardonnay, 30 percent Pinot Noir, and 25 percent Pinot Meunier. The grapes undergo two fermentations and a bottle-aging process in the cellars. After the primary fermentation, the wine still retains some bubbles and is bottled along with yeast cells and sugar. This initiates the secondary fermentation, which lasts approximately three weeks. The sugars are then converted into alcohol and carbon dioxide. Even after this fermentation, the yeast cells continue to function, called autolysis, where the dead yeast cells come into contact with the champagne. This process gives the champagne an aroma of fresh bread. Finally, the champagne is aged in the bottle for 24 months, which gives it its refined mousse (bubbles) and rich flavor nuances. The aroma reveals notes of white fruit, almond, brioche, and a hint of minerality. On the palate, this Champagne is fuller and thicker than regular Castellane, with beautiful, full flavors and a rich aroma. We think this Champagne is truly exceptional! Especially for its price.
