The nose evokes notes of wild strawberry, blood orange and quince.
The palate is dry and fresh and develops a grapefruit acidity.
Food pairing with champagne
It is a vinous champagne with a mineral freshness that is intended for tapas, and is a really good alternative for a cuisine of character: Iberian ham, puff pastry balls with sun dried tomatoes, veal carpaccio, mimolette cheese, well ripe strawberries and basil cream.
Serve at a temperature of 9 °C in a thin, curved glass.
Half bottle 375 ml – Bottle 750 ml – Magnum 1500 ml