M. Hostomme is offering a Champagne that matured for its final year on the ocean floor.
It is a Grand Cru Blanc Blancs Extra Brut (100% Chardonnay), from the oldest Grand Cru vineyards of M. Hostomme, whose history in the Champagne region of France dates back to the 1800’s. Once harvested, the grapes were whole cluster pressed. Pressing is a slow and methodical process, and, more specifically, whole cluster pressing results in a finer, higher quality juice.
M. Hostomme Abysse
Under temperature control, initial fermentation of the Chardonnay took place in stainless steel tanks (70%) and Burgundy oak barrels (30%), with no Malolactic fermentation. In preparation for a second round of fermentation, the first round is relatively quick and warm. This method results in a neutral wine that is higher in acidity, which is a key requirement for the wine to engage in the lees aging.
The special thing is in the ripening, after 48 months in the cellar of M. Hostomme, the Champagne goes already in the bottle into the Atlantic Ocean at 60 meters deep off the coast of Brittany, near the island “Ousseant.” The conditions there are perfect for maturing Champagne, completely dark, under pressure and continuous 13 degrees Celsius.
Only 500 of these very special Champagne have been made for the world (60 in USA) and each one is priced at $1,900.
M. Hostomme Abysse
