Méthode Cap Classique and Méthode Ancestrale (30) Barrel fermented and/or barrel matured non-vintage or vintage
Gold, a shining hue with fine consistent effervescence
Expressive, complex and mineral aromas of almond & flintiness Brioche, butter, lemon and lime scents
Vivid, fresh first taste, crisp fresh bubbles and a creamy palate, lemon and white peach pure straight crystalline with a tangy finish
Wood: 60% Matured in 300 litres French oak barrels, including 6% New wood
Sautéed langoustines with lemon and mild spice condiments
Scallop and ceps carpaccio; oven cooked flattened chicken with truffles.