Crystal clear with light shades and with pale and silvery nuances. Lively fine bubbles below the creamy foam. Finesse and delicacy await you. Aromas of white fruits such as apple, pear and peach, as well as hazelnut and almond are revealed. Beautifully framed by aromas of butter and toasted brioche. After aeration, this wine stands by a subtle hint of acacia honey. In the mouth the onset is round, alternated with fine bubbles. Flavours of dried fruits and nuts accompanied by aromas of grapefruit on the finish. A mineral wine, smooth and refreshing.

climate

A dual climate, which is predominantly oceanic but with continental tendencies. This complex weather pattern distinguishes the Champagne viticultural zone from the other terroirs in the same group.

soil

Predominantly limestone with sedimentary rock composed of chalk, marl and limestone.

vinification

Methode Champenoise: grapes are harvested, pressed, and allowed to undergo a primary fermentation. The results of this process are then blended and bottled with a bit of yeast and sugar so it can undergo a secondary fermentation in the bottle. The bottles are then stored horizontally so the wine can "age on lees" for a period of 15 months or more. After this aging, winemakers turn the bottles upside down so the lees can settle to the bottom and open the bottles to remove the yeast, and add a bit of sugar known as "dosage" to determine the sweetness of the champagne, and slip a cork onto the bottle.