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In the mid-1800s, America offered new hope to three brothers seeking to escape political unrest in their European homeland. Emigrating from Czechoslovakia to the United States, brothers Francis, Anton and Joseph Korbel found success in exchange for their hard work and innovation. F. Korbel & Bros. began as a manufacturing business in San Francisco that produced materials for the building industry.
The Korbels' love of the land, their unmatched enthusiasm for hard work and their spirit for enterprise would lead them to create a great American champagne. During the late 1870s, the Korbels harvested prunes, beets, wheat, corn and alfalfa, and operated a commercial dairy. During this time, they planted their first vineyards and began experimenting with different grape varieties, including Pinot Noir – early evidence of the Korbels’ ambition to become champagne producers.
By the mid-1890s, the Korbels shipped their first California champagnes, and by the turn of the century Korbel was an internationally known, award-winning label.
Korbel Description
Like all Korbel California champagnes, Extra Dry is produced using the classic Methode Champenoise bottle fermentation process. Korbel Extra Dry is blended to be a delicate, easy-to-enjoy, off-dry champagne. By blending multiple varieties, vintages and appellations, Korbel can assure the consistent quality of every bottle of Extra Dry.
Why do we call our "off-dry" cuvee "Extra Dry?" The reason goes back to the beginnings of the traditional Methode Champenoise process. 200 years ago most champagnes were very sweet - typically 3 to 5% sugar. About 150 years ago a drier style began to emerge at about 1.5 to 2% sugar and was called "extra dry." By today's standards this level of sugar is considered "off-dry" (or slightly sweet), but the historic term "extra dry" has stayed with us.
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