- Exclusively Grands Crus. 81% Pinot Noir and 19% Chardonnay.
- Aged for eight years on lees, so expect plenty of body. Give this 10 mins to breathe after opening
- Served with Poached fish like Turbot or a bolder pairing would be caviar.
"An initial hint of Granny Smith apple is soon subsumed into the creamy, salty, powdery and mellow vibe of the nose. The palate counters this immediately with poise and freshness.
Yes, there is that Pinot-body with its toned muscle, but a vivid, pervasive and electric freshness holds against that, supported by creamy, fine mousse, resulting in a delicious counterpoint.
The finish has immense saltiness, hints of oyster-shell and a feeling of salt flake crushed on peppery rye sourdough bread. The length is phenomenal, the freshness is emblematic of 2014." Falstaff online
81% Pinot Noir and 19% Chardonnay. The Pinot Noir comes from their vineyard at “Le Léon” in Ay, and in Mailly, and the Chardonnay from Verzy. A portion of the wines are vinified in wooden barrels without malolactic fermentation to preserve the wine’s freshness, allowing it to develop complexity. Both ample and tangy, this cuvée is eminently suitable for low dosage, extra brut, with only 4.25 g/litre, which is just one third of the conventional dosage for a brut champagne.