Champagne Paul Goerg Extra-Dry Tradition Premier Cru, gift box

Champagne "Extra-Dry Tradition Premier Cru" is made ​​on the basis of "Brut Tradition Premier Cru", but sustained longer - at least 4 years. The sugar content is 15-20 grams / liter.

Paul Goerg (1820-1893), born in Vertus in the Champagne region, was an extraordinary personality and a very active and energetic person. He loved his region - Côte de Blancs - and many engaged in social activities. Paul Goerg was a member of the city council, and then for many years mayor of Vertus, was awarded the Palme d'Or of academics and the Knight's Cross of the Legion of Honor for his fruitful work in the Regional Council. Love for his native land, and he took over winemaking from his father - the broker's largest champagne houses. Paul himself in his youth worked as a broker and gained invaluable experience in the production of champagne. His knowledge he gladly shared with winemakers Vertus, wanting to raise the production of champagne at the highest level. In gratitude for this, one of the most well-known manufacturers of sparkling wines and French champagne itself bears his name.
In 1950, to preserve the terroir and outstanding production of champagne, a group of wine-growers of the commune founded Vertus House Paul Goerg, which owns a total of 120 hectares of vineyards - mostly Premier Cru and Grand Cru. Due to the high quality of the produced wine, Paul Goerg today occupies a privileged place among manufacturers. In 2003, Paul Goerg House took 4 th place among the producers on the basis of 93 tasting of sparkling wines.
The production process of champagne from the House of Fields Goerga - a well-established and verified technology for years. Grapes harvested for wine, the same day comes to compression. The resulting pure juice is distributed over the vats with a strictly controlled temperature. At the first stage fermentation of grape sugar is converted into alcohol. In order to reduce the acidity level, applies the second - malolactic - fermentation in which malic acid is converted to lactic acid by using lactic bacteria. During the winter, the wine remains on the lees. In the spring, after assembly, the wine is bottled and placed in the cellar, where he spent several years in a horizontal position. During the bottling of the wine added sugar and yeast. The precipitate from yeast after a few years of aging is removed manually.