BALLERS BRUT

BALLERS BRUT

Bottle 75cl / Without Piano Gift Box
€50,00
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BALLERS BRUT
  • BALLERS BRUT
BALLERS BRUT

BALLERS CHAMPAGNE

BALLERS BRUT

€50,00

Designed to elevate both high-energy nights and refined moments, Ballers Brut strikes the perfect balance between luxury and edge. It’s not just champagne—it’s a statement: success earned, enjoyed, and shared.

 

SPECIFICATIONS

THE DESIGN

Classic green glass, dressed in black-and-gold foil and sealed with a precision aluminium label. Bold in presence, understated in its luxury. Made to be noticed, and made to be remembered.
STYLE

Brut, Grand Cru

BLEND

- Chardonnay 40%
- Pinot Meunier 30%
- Pinot Noir 30%
AGING ON LEES

24 Months
DOSAGE

4.8g/L
ALCOHOL CONTENT

12.5% 
DIETARY

- Vegan Friendly
- Gluten Free

TASTING NOTES

Palate - is Broad and expressive, showing ripe orchard fruit and subtle red berry notes from the Pinot influence. The texture is round yet lively, with fine mousse and a vinous weight. Bright lemony acidity keeps balance, while a gentle salinity and soft oak nuances add complexity.

Nose - Layered and expressive, with fresh citrus (lemon zest), white flowers and green apple, evolving into hazelnut, toasted bread and light roasted notes from oak influence and lees aging.

STORING YOUR CHAMPAGNE

Ballers Champagne should ideally be stored at 57°F (14°C), at least within the temperature range of 54 to 61°F (12 to 16°C), which corresponds to the conditions in the Maison's cellars here in Champagne.

The Bottles should also be stored in a dark area of your home or office. Ballers are intended to be stored horizontally: the point where the wine meets the cork prevents it from drying out or losing its effervescence too quickly.

WHEN TO OPEN

Ballers Champagne is best experienced at an optimal temperature of 54 °F (12 °C). As the wine gains a few degrees in contact with the glass, it is recommended serving it between 46 and 50° F (8 and 10 °C). 

OPENING / POURING

Champagne is a sparkling wine under pressure. Bottles should be handled with care. 

  • Remove the top foil 
  • loosen the wire hood, whilst keeping a pressured palm on top of the cage/cork 
  • rotate the base of the bottle and allow the cork to release under control. 
  • allow the champagne to rest for several minutes 
  • hold the bottle at the base of the glass 
  • bring the rim of the glass to the lip of the bottle, at a 45 degree angle slowly pour the champagne into the glass while twisting the glass. 

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