“It’s historic”: these are the words with which Magalie Maréchal, Assistant Cellar Master at Maison Mumm, describes the demi-mousse of the RSRV Blanc de Blancs cuvée. In fact, it already characterized the Crémant de Cramant in 1892.
Asked about the characteristics of demi-mousse, she describes it as elegant, airy and creamy.
It is obtained during bottling, when yeasts and sugar are added to the blend. The yeasts then transform the sugar into alcohol and carbon dioxide, from which the effervescence is born.
The dosage is meticulous: four grams of sugar per liter give one bar of pressure. However, the particularity of the RSRV Blanc de Blancs demi-mousse lies precisely in its pressure: four and a half bars instead of six bars for most champagnes. It should be noted that a minimum pressure of three and a half bars is required in Champagne, in accordance with the AOC specifications.
It is from these constraints that the demi-mousse is born, which gives all its subtlety to the RSRV Blanc de Blancs cuvée. The elegance of the demi-mousse echoes both the delicacy and the characteristic freshness of the notes of the Chardonnay, used to produce this cuvée.
