Press article : Chartreuses, an incredible collection - Nice Matin
Chartreuses, an incredible collection - Nice Matin
- 12/15/24
- Wines and spirits
On December 27, a remarkable collection of yellow and green Chartreuses produced by the Carthusian monks will be auctioned under the hammer of Maître Jean-Pierre Besch in the lounges of the Hôtel Martinez in Cannes. A total of 650 bottles, divided into 489 lots, will delight collectors and liqueur enthusiasts.
Yellow Chartreuse "La Tarragone du siècle", 70 cl bottle, first part of the 20th century.
Estimate : 7000/10000€
"We have some highly sought-after bottles from the Spanish period, from 1903 to 1989. The collection also includes jeroboams (300cl) and magnums, which are extremely rare", says Pascal Kuzniewski, the auction's expert. The collection was put together by an enthusiast. "He has devoted more than 20 years of his life to this liqueur, alongside a very busy professional life. He acquired rare bottles via auctions and classified ads, at a time when there was less interest and market prices were more affordable", emphasises the expert. The sale catalogue includes some real treasures, such as this bottle of yellow Chartreuse ‘La Tarragone du siècle’, estimated at between 7000 and 10000€; or this bottle of green Chartreuse "V.E.P." Coronation of the Queen of England - Voiron from 1952, estimated at between 8000 and 10000€.
Green Chartreuse, 100 cl bottle of "V.E.P" Coronation of the Queen of England - Voiron, 1952
Estimate : 8000/10000€
"For the record, all the bottles were kept in a custom-built, armoured cellar dedicated exclusively to Chartreuses", explains Pascal Kuzniewski. Produced by the monks of La Grande Chartreuse, Chartreuse liqueur is made from a secret recipe of 130 plants, dating back to 1605. In 1764, the monks created the first "elixir of long life" with a "slightly greenish" colour. It was not until 1840 that the intensely flavoured green Chartreuse (55°) was born, followed by the softer, more subtle yellow Chartreuse (43°). These two iconic liqueurs, produced today at Aiguenoire in Isère, remain a mystery. Only three monks know their exact formula. Or to be more precise, each of them holds two-thirds of the final recipe. So only two monks are needed to reconstitute it!
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