CellarCharts Logo
Brut Les Premices Bottle

Brut Les Premices

Egly-OurietChampagne, France

Les Prémices from Egly‑Ouriet is a non‑vintage, extra‑brut Champagne assembled in roughly equal parts Chardonnay, Pinot…Learn More »

$100

/750ml

Current Retail Average

91

/100

Average Pro Rating

Brut Les Premices Non-Vintage Overview

About This Wine

Les Prémices from Egly‑Ouriet is a non‑vintage, extra‑brut Champagne assembled in roughly equal parts Chardonnay, Pinot Noir and Pinot Meunier from old vines in Trigny (Massif de Saint‑Thierry). It’s made with minimal intervention (practicing organic viticulture, indigenous yeasts, no malo), fermented/aged in stainless steel, matured on the lees for about three years and released with a very low dosage (around 1–2 g/L), producing a bright, saline…Learn More »

Select a Vintage for Detailed Analysis

Choose a specific vintage from the list above to view detailed tasting notes, drinking windows, and food pairing recommendations.

VALUE (QPR)PRESTIGEAVAILABILITYPOPULARITYCRITIC SCORES

Brut Les Premices Vintage Comparison

Retail Availability

Zachys logo

Zachys

🇺🇸Port Chester, NY
$89.99
NV
Egly-Ouriet Les Premices NV (750ML)
Zachys logo

Zachys

🇺🇸Port Chester, NY
$219.99
$110.00 / 750ml
NV
Egly-Ouriet Extra Brut Les Premices NV (1.5L)

Similar Wines to Explore

Brut Yellow Label

Brut Yellow Label

Veuve Clicquot
Champagne
$68
avg price
Brut Reserve

Brut Reserve

Billecart-Salmon
Champagne
$65
avg price
Brut La Francaise

Brut La Francaise

Champagne Taittinger
Champagne
$65
avg price
Dosage Zero

Dosage Zero

Bruno Paillard
Champagne
$71
avg price

Brut Les Premices · Knowledge Base

Location information not available

Wine Profile
SparklingNon-Vintage Sparkling Wine

About Brut Les Premices

Les Prémices from Egly‑Ouriet is a non‑vintage, extra‑brut Champagne assembled in roughly equal parts Chardonnay, Pinot Noir and Pinot Meunier from old vines in Trigny (Massif de Saint‑Thierry). It’s made with minimal intervention (practicing organic viticulture, indigenous yeasts, no malo), fermented/aged in stainless steel, matured on the lees for about three years and released with a very low dosage (around 1–2 g/L), producing a bright, saline, mineral‑lean profile with orchard and floral notes, fine mousse and savory depth.