Ripe apple and fruit aromas, combined with hints of honey and toasty, yeasty notes. Flavors of apples and spice linger on the palate. Crisp texture and a long, dry finish.

The grapes are hand picked and whole berry pressed. No crushing or de-stemming takes place. Only the juice from the first pressing is used for this wine.

The juice is fermented, becoming the cuvee for the champagne. The cuvee is then fermented and aged in the traditional method Champenoise style. The wine stays in tirage for five to seven years before it is hand-riddled and disgorged.

Seafood/Shellfish in a light sauce, mild or strong cheeses.