Cap Classique and Méthode Ancestrale

ORGANOLEPTIC DESCRIPTION: Brut. COLOUR: Light straw hue with a youthful tinge of green. BOUQUET: Leaving it on the lees in excess of four years adds the richness of Granny’s butter biscuits and brioche to the vibrant citrus and crunchy apple flavours. TASTE: Perfectly rounded and balanced with crisp acidity, ripe fruit and palatecleansing mousse, inviting another sip. SERVING TEMPERATURE: Chilled, 10–15°C (50–59°F). PRESERVATION: Ready to be enjoyed straight away, with good ageing potential of eight to ten years.

Delicious on its own but will be superb with simply prepared seafood dishes such as fresh crayfish or line fish with a beurre blanc sauce.