The subtle, pale gold color of Taittinger Brut La Française is punctuated by extremely fine, persistent bubbles rising to the surface in fragile strands. The fragrant berry and white fruit aromas, underscored by toasty, yeasty notes are confirmed on the ample, elegant palate which is strongly marked by refined Chardonnay fruit flavors. A fresh, balanced acidity sustains the whole, and carries into a long, crisp toasty finish of great delicacy.
Taittinger Brut La Française is produced from select Chardonnay, Pinot Noir, and Pinot Meunier grapes grown in the finest microclimates of the viticultural area of Champagne. Taittinger's extensive vineyard holdings of 752 acres in these areas, particularly in those where Chardonnay is planted, allow it to rely primarily on its own grapes for the vinification of its portfolio of champagnes.
Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the "cuvée," which is followed by two more pressings, referred to as the first and second "tailles," which are not used in the blend. In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings. The juice is transported to the vinification facility, and a cool fermentation of the must takes place under temperature controlled conditions, after which the wine rests until the end of the winter. Blending occurs after the primary fermentation, and thereafter the final cuvée undergoes the secondary fermentation in the bottle at 45 to 50 F in Taittinger's cool cellars, during which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle. Before remuage, it is aged three to four years, as opposed to the required minimum of 15 month, to develop body and bouquet.