French term (edited): nec plus ultra

expression latine, figée, signifiant = le meilleur

effectivement, nec plus ultra vient du latin qui signifie "ce qu'il y a de mieux"
ce qu'il y a de mieux en matière de compétences = the greatest skills

J'espère que cela vous aide

the first two web sites listed on Google search using the Latin term "nec plus ultra" translate to English "Last word". Try clicking the "translate" button after accessing the web sites and you will see that it is the same for these two completely unrelated sites. This is a latin term which the French language seems to employ judging from the search.

Here is what I found:




"Last word":
An insane dream is born

The Vintage N.P.U., "Last word" , was born from the will to produce, the possible Champagne High-class wine whatever the constraints.
For that, the most qualitative choices were made at all the stages making of a Champagne High-class wine.
This insane dream was born vintage N.P.U. - "Last word".

First of all, it takes a Great Year.
With patience we cultivated our know-how until developing it to perfection while waiting for one Year exceptional. Lastly, the année1990 arrived, still outclassing the two Years however remarkable which were 1988 and 1989.
Harvest had a perfect maturity and a very beautiful balance between the power and the length on a side, and freshness - pledge of longevity - other. The grapes "had thus been born well". But that was not enough.
Of the 321 villages of Champagne, only 17 are entitled to name "Great Vintage": the grapes selected to create the vintage N.P.U., "Last word" , come exclusively from 7 of them.

Not only born under good star of a great Year, these grapes are thus also of the noblest origin.

The wine making was led while retaining, like always at BRUNO RIBALD, exclusively the first press of the grapes, purest.

But an essential characteristic of the vintage N.P.U., "Last word", is that fermentation was led in small barrels of oak, small barrels in which the wines were then high for 9 more months. During this period, each vintage affirms its complexity and acquires its slightly wooded flavours so particular that one found in the wines of formerly.

It is only the summer following the vintage, in July 1991, that the assembly of the 62 barrels finally selected took place, of which half of Chardonnay and half of Pinot Noir, which gave 17 755 bottles.

The second fermentation took place almost at once the setting out of bottle and a long breeding was followed from there in the half-light of our fresh cellars where the temperature is always constant with 10,5°C. This numbered bottle thus remained 9 years in cellar until its discharging whose date is reproduced on the against-label.

As always at BRUNO RIBALD, "proportioning" is very reduced. In the case of vintage N.P.U. "Last word", it is even reduced to the bare minimum, practically insensitive. Each bottle is then turned over in cellar for one year an additional ageing before the marketing.

The tasting of such a Wine is with it only a great moment. It must be been used for temperature of cellar, possibly slightly refreshed in a bucket with half filled with water in which one will have put some ice floes. Especially not to leave it in the refrigerator, nor under the ice. It can only be tasted, out of aperitif where its complexity will be able to be completely expressed on crackers, or to accompany a whole meal, provided that this one does not include/understand a dish too spiced or sweetened.

Vintage N.P.U. "Last word", asked for 10 years of efforts to reach a sublime result. It is necessary to know to let it be expressed in glass before tasting: to look at, listen to it, discover, its multiple and complex perfumes.

Lastly, only afterwards, to taste it to seize of them more still the richness, all the nuances.