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Cœur de Cuvée

French: [kœʁ/də/kyve]
noun. The heart of the first press. Considered the finest, purest, and most aromatic juice extracted in the méthode champenoise.

Delicate pressing of grapes in Champagne is the secret to scintillating wine with hues of  lemon quartz and citrine. It is only when the Pinot Noir and Meunier grapes are left to soak in their juices, a process known as saignée, that the liquid takes on deeper colours of ruby and garnet. 

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