Golden green colour with a fine and delicate bubble. The elegant and intense nose expresses notes of almonds, hazelnuts, white flowers and brioches. The palate has a lot of freshness, intensity and depth with fine flavours of brioches and marzipan.
Bottled for champagnization at the beginning of March. Foaming for 7 to 8 weeks until the sugars are exhausted to reach a pressure of between 5.5 and 6 bars in the bottle, then ageing on slats (fine lees) for 40 months before disgorging, which is the first stage of the ageing process....
Between 8 and 9 °C.
on raw or smoked salmon, grilled prawns, pan-fried scallops.
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