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APPEARANCE A sparkling, pale yellow colour with a string of fi ne, discreet bubbles.
NOSE The nose is complex with smoky notes and hazelnut overtones. A very fresh nose which, as it warms slightly in the glass, reveals minty, even slightly spicy notes.
PALATE Very fi ne tension on the palate with volume and a crispness carried through to the middle palate with notes of brioche. The delightful sharpness of Chardonnay reappears on the fi nish with a hint of pink grapefruit.
PAIRING CELEBRIS is ideal choice for the well-informed gastronome to share on special occasions to whet the appetite. It will match well with simple fare such as oysters, particularly Belon oysters from Brittany, and langoustines or more intricate dishes such as sea bream in Thai sauce, chicken with lemongrass, fi let of veal or a grilled sole. Michel Guérard, renowned chef at Les Pres d’Eugenie, suggests a squab pigeon of Volière du Mandarin-Jardinier with caramelized duck liver.
Architecture: Chardonnay 57%, Pinot Noir 43%
Cellaring: 2008 – 10 years in the cellar
Disgorgement: minimum 6 months Villages: Chardonnays: Vertus, Avize, Le Mesnil-sur-Oger, Verzy, Trépail… Pinots Noirs: Cumières, Avenay, Aÿ-Champagne, Bouzy, Ambonnay…
Dosage: 3 g/l
Serving temperature: 10°C
