years in Louis Roederer's cellars and left for six months after dégorgement (disgorging). The dosage (residual sugar) is 9g/L. Carte Blanche The Carte Blanche Cuvée is also produced from three varieties : 40% Pinot Noir, 40% Chardonnay, 20% Meunier. The main difference between Brut Premier and Carte Blanche is the dosage. Carte Blanche is a Demi Sec style. Five per cent of Carte Blanche comes from wine matured in oak tuns. It is aged for three years in Louis Roederer's cellars and left for six months after dégorgement (disgorging). Vintages In Champagne, a vintage Champagne (Champagne Millésimé in French) is a champagne composed entirely of wines of the same year. The specificity of Louis Roederer's vintage wines is that they are exclusively elaborated from Louis Roederer's vineyards. Vintage Brut Vintage is composed of 70% Pinot Noir from the Montagne de Reims and 30% Chardonnay, 30% of which is wine matured in oak barrels without malolactic fermentation. It is aged, on average, for four years in Louis Roederer’s cellars and left for six months after dégorgement (disgorging) to attain perfect maturity. Rosé Vintage Produced using the saignée (skin contact) process after cold maceration, the Rosé Vintage is a blend of around 70% Pinot Noir and 30% Chardonnay, the percentage (20%) of wine matured in oak barrels without malolactic fermentation being smaller. The Rosé Vintage cuvée is aged for four years in Roederer's cellars and left for six months after dégorgement (disgorging) to attain perfect maturity. This Chardonnay comes mostly from Cumières, on the bank of the River Marne. Blanc de Blancs Vintage Blanc de Blancs Vintage is composed of 100% Chardonnay and essentially produced in the heart of the Côte des Blancs, in the kingdom of two exceptional Grands Crus: Cramant and Avize. The Chardonnay from these vineyards has great subtlety. It is aged for five years and then six more months after disgorging (dégorgement) to attain his perfect maturity. Cuvée de Prestige Cristal The first Cuvée de Prestige (Prestige Cuvée) of Champagne was created in 1876 by Louis Roederer to satisfy the demanding tastes of Tsar Alexander II and is called Cristal, referring to the aspect of the bottle. In 1876, Tsar Alexander II pointed out to his sommelier that the design of a standard champagne bottle made the beautiful color and effervescence invisible to the eye. He therefore requested of Roederer that his personal cuvée be served in bottles