The vineyards, situated in the southern reaches of Troyes achieve greater ripeness which leads to a richer fruit and classic baked biscuit flavours mixed with characteristic toasty yeast overtones. Only the first, lightest pressings are used, as is usual for fine Champagne. Classic slow second fermentation in bottle followed by maturing on the lees for at least a couple of years before being disgorged.All gremillet Champagnes undergo malolactic fermentation.
This champagne shows fine mousse in the glass (meaning delicate bubbles as opposed to airy Angel Delight!) and characteristic toasty yeast aromas, which are boosted by fuller fruit and more structure than the Brut Selection: quite rich but elegant with classic baked biscuit flavours and welcome burst of acidity on the finish.
Although delicious on its own well chilled or with light bites and simple fish, this champagne's richer, more mature yeasty complexity should cope with stronger fish such as mackerel or smoked salmon and creamy or wine sauces.