This traditional method champagne is made from 50% Chardonnay from Villers-Marmery, Premier Cru and 50% Pinot Noir from Verzy, Grand Cru.
Blending with 45% reserve wines are matured in stainless tank and aged using the solar process started in 1982.
Two years cellar aging on the lees and an addition of 17 grams of sugar, this cuvée is compromised between brut and semi-dry, its style associated with subtlety and complexity.
Excellent for dessert and ideal for 6-8°C. His sugar level will be between 17g/l and 32g/l.
A sweet Champagne