A yellow colour with very active sparkle.
Initially complex on the nose. It combines the freshness of white fruit (pear), the maturity of spice (reserve wines, thyme, bay) and the signature maturation in cellars with yeasty aromas (bread, biscuit). The oak is subtle rather than obtrusive.
On the palate the wine has a beautiful base of acidity, and is wonderfully lively from the attack right through to the finish. This is coupled with the wine’s minerality (thanks to the quality of the original juice), revealed by the time spent in barrel. This is balanced by the elegant, fluid vinosity, as well as delicate viscosity. Silky sparkle.
The finish is very clean, lingering (8 to 9 seconds) and mineral (saline and chalky).
An exemplary champagne brut for its category, with a greater emphasis on bubbles than wine. It has benefited from its reserve wine content and its maturation in cellars. Superb complexity that combines young aromas with notes gained through maturation in cellars.
Service and suggestion
Serve at 8 to 10°C .
At the table, its fine equilibrium marks it out for a variety of pairings. Avoid strong dishes (excessive salt, sugar, fats and spices) and opt for balance. It will go perfectly with canapés, sweet and savoury or sweet and sour dishes, or as an aperitif.