ASPECT

The golden light yellow hue with blond shimmering glints of the Brut Nature has a fine and steady bubble. The presentation is classical and noble.

NOSE

A beautiful evolution in cellar is felt at the first nose, with notes of cookies, wheat and baguette. A fruity greedy given by pear and almond makes it a pastry set. The aerage reveals orange and spices aromas. The expression is summer and shows a good balance between fruity and cellar aged aromas.

MOUTH

The attack into the palate is supple and the wine offers a fleshy matter, full, counterbalanced by a beautiful acidity and a caressing effervescence. The result gives a creamy texture doubled with a warm feeling. The tactile sensation is particulary tasty.

The finish is very long lasting (9-10 seconds) and sharp, because taut by an undeniable liveliness. It also reveals a kind of calcareous minerality and ends with a nicely saline hint.

This cuvee is best tasted in a slim curved flute between 8° and 10°C.

Let’s try the soft textures and sea dishes : dab, sole, mussels, Saint-Jacques, Norway lobster, crab flesh, fish quenelle will be perfect.

Aspect

Classic straw-yellow hue, champagne-coloured. The bubbles are creamy, extremely tiny and form splendid white foam we call “cordon”. The visual presentation is classic and noble.

Nose

The first nose, with good intensity, expresses the freshness of the wine: you can perceive primary notes of citrus fruits, white flowers and honey. After ten minutes in the flute, the wine is still strong, as well as the bubbles. Aromas of pear and pastry cream come to complete the expression. Delicacy and potential are the keywords that characterize this wine. It is a wine which will be more complex in some weeks. This feeling is confirmed by the great aroma stability after twenty minutes in the glass.

Mouth

We slowly enter into the gustatory phase. The freshness is obvious, but the bubbles are incorporated into the wine and the dosage enhances the wine agreeably. Then, when the wine heats with the air, the vinosity sets up.
The finish is quite lingering (about 6 seconds), firm and quite robust. As an aromatic finish, it reveals aromas of sponge biscuits and ends on a calcareous note with a touch of refreshing bitterness.

This cuvee is best served at 10°C of temperature in a flared glass. It will be perfect for your cocktail buffets, savoury choux pastries, cooked cheeses, quenelles, pasta…

Aspect

Light hue, salmon-coloured. The bubbles are tiny and form complete foam we call “cordon”. The wine visual presentation is fresh and appetizing.

Nose

The “first nose” is perfectly aromatic. You can perceive fine strawberry and cherry aromas on whipped cream. The nose is light and expressive, clean and fruity.
After twenty minutes of aeration, the wine is still strong, and the mashed strawberry notes mark the expression.

Mouth

Supple attack and creamy bubbles incorporated into the wine. The wine freshness (high-quality acidity) is very well balanced by the body of the wine. The vinosity brings roundness and gives a feeling of very soft texture.
The finish is very clean and has a good lingering (about 7 to 8 seconds) which harmoniously ends on red fruits aromas and small calcareous touch.

This Rosé is a wine for aperitifs and special occasions, and is best served in a quite shapely glass, at 10°C of temperature. It will be perfect to be drunk with some smooth and sweet-savoury dishes (“Gravelax” salmon for example).

Aspect

The colour is exceptional. With a deep ruby hue, its depth and blue hints are surprising. Bubbles are quite calm and create a light « cordon » on the rich and appetizing visual presentation.

Nose

The first olfactory feeling is marked by pure aromas of grenadine. Then, the expression offers a wonderful mix of red fruits: candied cherries, macerated raspberries, blackcurrant jam… This deep feeling gradually progresses to floral notes such as rose or peony. After having been aerated during more than ten minutes, this wine keeps its qualities and when the carbon dioxide has disappeared, enjoyable flavours of cherry candies and of young Burgundy red wine appear. The nose is rich and amazing, different from the classic Champagne. The expression is young and very vivid.

Mouth

The entry is firm. Bubbles, together with a biting acidity set the pace. More rapidly you will be overcome with the intensity of the wine structure. Not very fat and moderately dosed, the wine then opens up and becomes rather full-bodied in the middle of the mouth. The richness of alcohol expresses itself and gives a strong feeling of vinosity. The finish is long lasting (5 to 6 seconds) and reveals certain minerality. Aromas of strawberry go together with tannins to extend the feeling given by the tasting.

Aspect

The yellow pale color shows a string of medium and slow bubbles, feeding a beautiful bead of foam, we call « cordon », on the surface. The presentation is refreshing.

Nose

The first olfactory feeling is clearly marked by pure pear and citrus fruits aromas. Slowly, ventilation reveals fresh almonds notes, bread dough, very slightly nuanced by mint and anise. The expression is summer and shows a good balance between fruity aromas and cellar ageing aromas.

Mouth

The attack is really attractive, sweet and round. The middle mouth is full, perfectly well-balanced, solid and dosed enough to arouse a tactile sensation very creamy. The melted bubbles and the delicate acidity of this cuvee underline this feeling. The tactile expression emerged is particularly tasty.
The finish is long (about 6-7 seconds lasting) and nicely acidulated. The aromas of white fruits mingle with the acid / sugar pair in happiness. This cuvee claim to be tasted in a beautiful thin and round flute of Champagne between 8 and 10°C of temperature.
It can be served with smooth texture : quenelles, ravioles, Saint-Jacques ou Norway lobster carpaccio, « sole à la Dieppoise », chicken Supreme poached in a lemon ginger broth, fruity cheese Comté (6-10 months).

Aspect

The pale yellow with green highlights color offers delicate and agile bubbles. The ring of foam is elegant suggesting frehness, youth and springtime.

Nose

The first nose confirms this sensation : citrus aromas like lemon from Menton, bergamamot orange and floral notes like mimosa.

Aeration helps, sponge fingers appears. Then it’s time for mandarin, lily of the valley, honeysuckle, menthol, in a dance of elegants and fresh perfumes. We dip into the fragrances of a rich and complex springtime.

Mouth

The first nose confirms this sensation : citrus aromas like lemon from Menton, bergamamot orange and floral notes like mimosa. Aeration helps, sponge fingers appears. Then it’s time for mandarin, lily of the valley, honeysuckle, menthol, in a dance of elegants and fresh perfumes. We dip into the fragances of a rich and complex springtime.

This cuvée deserve to be tasted in beautiful curved flutes in a temperature around 10°C. At the table, pair it with smooth textures and seafood meals. Soles, turbot fish, brill, haddock, Saint- Jacques, langoustines, caviar Beluga will be perfect.