Country / Region
Degree of alcohol
7 à 8°C
Available in these provinces
Pinot noir from the Côte des Bar and chardonnay from the Côte des Blancs.
- Vinification: alcoholic fermentation in stainless-steel vats followed by partial malolactic fermentation.- Bottling and « prise de mousse » (6 to 8 weeks) - Maturation in cellar: 4 years minimum- Riddling and disgorging (4 to 5 weeks)- Extra ageing in cellar after dosage: 6 months minimum- Dosage: 6 g/l - BRUTLiquor of old wines aged in large oak casks.
A beautiful apricot salmon pink colour with an elegant mousse and shiny glints. Fresh aromas of small red fruits on the nose, evolving towards floral flavours. Finesse of the intensely fruity palate with delicate notes of redcurrant, raspberry and apricot.Key aromas: redcurrant, raspberry, apricot.
Ideal with a fricassee of ceps, or a lobster spices.
- ★★★★★ Decanter- ★★★★ Ronn Wiegand - USA- ★★★★ Champagner Handbuch - G.Eichelmann - Germany92 pts Tanzer