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Champagne Taittinger

The origins of Champagne Taittinger date back to the original house founded in 1734 by Jacques Fourneaux. However its links to the Taittinger family started in 1931 when it was purchased by the founder of today's company; Pierre Taittinger. Around 1912 Pierre and one of his brothers-in-law ran a Champagne distribution and export business. As a young cavalry officer in the 1st World War he spent much time in the Champagne area where he was stationed at Château de la Marquetterie in Pierry, near Epernay, so named because of the chequered appearance of the vineyards from planting white Chardonnay grapes alongside black Pinot Grapes. He instantly fell in love with the property along with its fine vineyards and after the war in 1932, purchased it a year after he had bought the Fourneaux company.

​Today it is still owned & managed by the Taittinger family.

The Taittinger headquarters are in Reims, situated above magnificent 4th Century Roman cellars which at one time belonged to the Benedictine monks of the abbey of St Nicaise. Its miles of tunnels and cellars are perfect for the slow but necessary ageing process involved in making this great Champagne.

The hallmark of the Taittinger blend is the high percentage of Chardonnay it contains. This can be anything from 40% in the Brut Reserve NV to 100% in the prestigious Comtes de Champagne Blanc de Blancs and we know through research that it is enjoyed by independently minded people who are sure of what they want.

The Grapes
The grapes are the key natural element, which contribute to the character of Champagne. There are only three varieties grown in Champagne. The Pinot Noir is the more noble of the two black grapes and lends the wine bouquet, depth, full body and complexity; the Pinot Meunier the more prolific variety, adds roundness and acidity. The white variety is the Chardonnay grape, the most fragile and costly of the three; it lends elegance, finesse and delicacy to the wine, lightening the fuller, richer, characteristics of the black grapes.

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