MACERATION, VINIFICATION AND BLENDING
Some of the most prestigious Crus such as Ambonnay, Bouzy, Verzenay for the Pinot Noir and Avize, Cramant and Le Mesnil-sur-Oger for the Chardonnay.
The selection of plots and vineyards for the perfectly ripe Chardonnay and Pinot Noir was extremely strict. During the Pinot Noir maceration, 20% Chardonnay is added.
Ageing: released from the cellars after 10 years.
A delicate, pale salmon pink colour with persistent and fine bubbles.
A complex nose with hints of wild strawberries and redcurrant jam, followed by notes of candied fruits.
Elegant and refined, this wine shows great minerality. Its soft and dry texture leads into a long finish indicative of berry fruit with a strong presence of red fruit.
Best served between 10°C and 12°C.
*These quantitative data may vary and are given for illustrative purposes.