Jean Anthelme Brillat-Savarin is the first one who discovered the 5th flavour. He published his results in a book “The Physiology of the Taste” edited in 1825 calling his discovery “osmazome”. But only in 1908 did researcher Kikunae Ikeda, a profesor at the Imperial University of Tokyo, identify the glutamic acid that has a characteristic role in the UMAMI taste.
Why this name for a Champagne?
Indeed Erick De Sousa, discovering this UMAMI taste during a journey in Japan, imagined how to craft a cuvée whose texture would come as close as possible to this UMAMI sensation. First he waited for a vintage (warm; round; silky) that would be suitable–in this case, the2009–for these magnums. Then he selected the plots of old vines whose grapes are at 11° or more when harvested. The blend consists of 60% Chardonnay, 40% Pinot Noir. The vinification is operated according to the notion of UMAMI: malolactic fermentation, stirring of the lees (bâtonnage), shaking (poignetage) and long ageing of 9 years in the cellar.
What a discovery the UMAMI taste with the challenge to remain a vivid, fine, mineral Champagne, an original and atypical cuvee that can be produced only 2 or 3 times in a 10-year time!
It has a bright golden colour with fine and delicate bubbles. It exudes elegance and floral pleasure as well as purity and minerality. It shows a good level of maturity and the notes of ageing on the lees are complemented by notes of brioche, butter and ripe citrus. The palate is broad and concentrated with a well-balanced mineral freshness. A great balance and a long-lasting aftertaste.
Elegant, full-bodied and well-structured, with a great elegance, this Champagne will be wonderful served with the riches of the sea like scallops, oysters or sushi.
Champagne De Sousa
51190 Avize - Tél. : +33 (0)3 26 57 53 29 - Fax : +33 (0)3 26 52 30 64
contact@champagnedesousa.com
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