brut selection
Golden yellow dress, limpid and brilliant. Extra fine bubbles. Pretty cordon and nose of dried fruits it is a spirited and always sensual wine.
19.50 €
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Golden yellow dress, limpid and brilliant. Extra fine bubbles. Pretty cordon and nose of dried fruits it is a spirited and always sensual wine.
Balanced champagne, lively and of good length. Light yellow color with many bubbles forming a large persistent cord.
Champagne of pleasure, fresh, elegant and refined. Salmon pink dress with silvery reflections, harmonious string of fine bubbles. First discreet nose of red fruits, second nose more powerful.
Balanced champagne, lively and of good length. Complex nose of honey, butter, yeast then floral and lemon touches. Light yellow color with many bubbles forming a large persistent cord.
Old gold dress, amber reflections. Champagne endowed with a very marked pallet which one finds in a corpulent and very fresh mouth.
Champagne mono grape variety, called blanc de blanc because it comes exclusively from Chardonnay: reason with white skin only. Aromas of white fruits, citrus fruits and flowers.
Almost red dress. Winy taste in the mouth with subtle aromas of red fruits. Fat side, silky and fine in the mouth.
Exceptional wine in an original bottle. To be appreciated with pleasure in strong moments. Slightly fruity in the mouth, frank and straightforward taste.
Shiny dress crossed by an elegant string of very fine bubbles. Complex and harmonious champagne. Nose of caramel, brioches, gingerbread and alcohol plums.
Powerful and balanced champagne, beautiful expression of Pinot-Noir. Amber champagne with a fine bubble, a persistent cord and a brilliant robe.
Lively champagne at the opening but which then gains in purity mixing ripe lemon and chalk notes. Gourmet champagne offering a velvety texture, ample and generous, with a beautiful freshness.
Champagne to be consumed very fresh and preferably without ice. Aperitif champagne or dessert wine. Goes very well with melon and foie gras for parties.
To consume at room temperature to appreciate its aromas hot or then struck on ice. In the kitchen to flavor sauces, ice creams or to flambé meat.
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