| Type |
White classic method sparkling wine extra brut |
| Origin |
Area of the Montagne de Reims in the towns of Verzenay and Verzy, which are classified as Grands Crus. Exposure: North, East and North-East. |
| Soil composition |
Chalk outcrop surmounted by silts and gravelly soil. |
| Vinification |
Cold settling in enamelled iron tank. Malolactic fermentation is carried out. Then, the wine is bottled. Disgorgement occurs six months before marketing. |
| Pairing |
It pairs well with foie gras on lightly peppered gingerbread and mango, grilled prawns and tomatoes in oil, lobster with prawn sauce, baked young pigeon with figs, loin of lamb cooked in thyme, sheep's cheese and marmalade. |