Alcoholic fermentation in stainless steel tanks under temperature control between 16 and 20. Malo-lactic fermentation done.
Providing a perfect balance between finesse and power, it draws out flavours of dark chocolate, cinnamon and roasted yellow figs, expressing its subtle, melt-in-the-mouth vinosity. It was the only Champagne recognised by Wine Spectator magazine in its Top 100 classification for 2008.
Traditional Champagne Method.
Elegant and well-structured, it is veiled with fine, satiny bubbles. Bringing together a long, well-balanced taste and a cultivated, distinguished character, this champagne is a harmonious prelude to a delicious meal. Derived from a lively cuvee, a lofty, fragrant source with a hint of minerals, it will capture the memories of shared emotions for a very long time.