Production
A blend of four to five vintages and 20% of reserve wine, this champagne is composed of only the cuvée (first press). Alcoholic fermentation at 16°C and malolactic fermentation at 18°C in stainless steel temperature-controlled vat followed by ageing for 30 - 36 months. Brut Nature Dosage at 2 gr/l with a «liqueur d’ expédition» coming from finished bottles of Champagne
Tasting notes
A delicate nose with aromas of blossom, dried fruit, hazelnut and almond with some fine herbaceous notes too. The taste is rich and luscious with a perfect balance between the lively acidity and rounded flavours.
Food match
To be served with first courses such as lobster or crayfish with creamy sauces and scallops.
Awards
Non Vintage
Decanter World Wine Awards 2023
Bronze
