Initially frank and smooth on the palate with a soft and creamy head, the wine quickly develops a beautifully round and dense texture in which the weight of chalk is perfectly balanced with a suggestion of wood. This elegant balance leads to a hugely powe Read more..
Blend: 100% Chardonnay from a Grand Cru plot in Cramant.
Bottled: July 2013.
Aging: in French oak barrels.
Dosage: 0 grams per liter and without added sulfite.
Disgorged: May 2018
A shiny, smooth golden color in which bright yellow sparkles stand out against a darker yellow background and give an impression of real depth in the glass. The twisting currents of tiny bubbles that rise to form a delicate crown of mousse complete the look of a wine that promises both freshness and opulence
The first impression on the nose is exuberantly floral, both intensely creamy and yet coarsely also the signature trademark of Cramant's rich, chalky soil. After a few seconds, the notes of butter come mixed with licorice, poppy seeds, caramel, almond milk, iodine, buttercups, roses, cloves and may bells. After another minute or two we discover a large number of fresh fruit aromas with the intense chalky undertone.
Initially frank and smooth on the palate with a soft and creamy head, the wine quickly develops a beautifully round and dense texture in which the weight of chalk is perfectly balanced with a suggestion of wood. This elegant balance leads to a hugely powerful finish with an excitingly sour edge and just the right bitterness needed in an aperitif. This is a large, velvety champagne that leaves an almost tangible impression on the palette and an unforgettable impression with a memory.
A very well-made Grand Cru Blanc de Blancs Champagne from Cramant, blessed with an exceptional style: elegant and incredibly expressive. We recommend that you serve it between 10 and 12 ° C. Recommended combinations with food include:
- Crayfish à la plancha with grated green papaya and mango
- Breton lobster with forest herbs
- Fried zander with mushroom cannelloni
- Rye wing with mashed potatoes and foaming hazelnut butter
- Terrine of foie gras with Limoncello and zest of candied lemon
- Hake fillet with foaming butter, mashed potatoes and white truffles
- Vacherin cheese with strawberries and lemon thyme
Initially frank and smooth on the palate with a soft and creamy head, the wine quickly develops a be..
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