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Just like French Grand Cru wines, Imperial vintage sparkling wine is made from grapes harvested from the best plots of Abrau-Durso vineyards. Imperial sparkling wines are produced only from cuvée, that is, first-press juice of select grapes. Sparkling wine is aged in bottles in mountain tunnels for more than three years using a French champagnization technique. The highest quality of Imperial sparkling wines has been confirmed by gold and silver medals won at major international tasting competitions, including IWSC, IWC, Mundus Vini, and Decanter.


GRAPE VARIETIES: Pinot Blanc, Pinot Noir, Chardonnay, Riesling

Sparkling wine of light golden shade, with a bright glitter and intensive perlage in a traditional Russian style. It has a deep bouquet and rich aroma of mature sparkling wine with expressive tints of rye bread crust and apple jam, clouted cream, sunflower seeds, and refreshing shades of citrus zest. The taste is fresh, exhilarating, apple-citrus in the first wave, and mineral in the aftertaste.

A classic mild brut from traditional grape varieties will be a perfect aperitif before a gala dinner. It can also be served with white fish dishes (pike perch, trout, flounder, turbot), scallops, soft cheeses with a white coat (camembert, brie).


GRAPE VARIETIES: Pinot Noir, Chardonnay

An excellent rose Brut version made from red grape variety Pinot Noir with the addition of white Chardonnay– arguably the grandest gastronomic varieties of grapes in the world. This sparkling wine has a delicate “salmon” shade with bright coral gleam and energetic play of small bubbles. A fine, subtle aroma is filled with notes of berries, in which the combination of raspberry and laurel leaf seems to be the most distinct. This sparkling wine has a dense structured taste and a perfect acidity balance, with good potential for maturation. The aftertaste is long, mineral, with distinct soft tannins.

The Pinot Noir and Chardonnay based Brut is a versatile wine for gastronomic combinations. It is an ideal accompaniment to foie gras, tartare, or beef carpaccio, tuna sashimi; it is an excellent match for cold roast beef, duck (confit, magret) and aged cheeses.