Aged for 7 years on lees, this vintage Blanc de Blancs cuvée is the result of a blend of the greatest Chardonnay vintages of the Côte des Blancs: Avize, Cramant, Mesnil sur Oger, Oger ...

True to the style of the House, the dosage of Blanc de Blancs Vintage is very discreet. The liquor expertly prepared by the Cellar Master as well as the aging of more than a year after disgorging give it its maturity and richness.

The full expression of Chardonnay recalls the refined and daring style of the House. The exotic and lemony freshness crowned with a hint of white peach and followed by smoother, slightly toasted notes, bring a rich and complex balance, respecting an unfailing fidelity to the minerality of the terroir.

This harmonious cuvée of great Chardonnays, a symphony of purity reaches fullness, the signature of a very great champagne.

Appearance :  its clear and silky color, a heritage of Chardonnay which reveals itself with rare freshness and generosity. With an inimitable shine, a persistent bead with delicate bubbles accompanied by crystalline gold reflections,

Nose : it reveals aromas of exotic fruits on the nose, crowned with a hint of white peach, followed by toasted notes with brioche accents.

Palate : a precise, clean attack, with a distinguished mineral sweetness until a slightly lemony and zesty finish. Minerality, chalk and a slight ashy hint bring us back to the terroir of these grands crus. The general harmony of Vintage Blanc de Blancs is very good, it is a wine for gastronomy, a champagne to be shared.

Food & Wine Pairing : This great Champagne wine sublimates all the moments of great gastronomy and will bring out the flavors of the most refined dishes for powerful taste pairings in a sumptuous balance. It will go perfectly with a lobster carpaccio marinated in lemon caviar, a fillet of turbot poached in court bouillon and its vegetables with truffles or a scampi tartare with citrus fruits. To increase its freshness and minerality tenfold, it will go perfectly with a chicken supreme and foie gras risotto or a veal medallion with morels. For dessert, bitter almond glaze, strawberry coulis and pistachio tuile.