||White sparkling classic method
||Montagne de Reims area, Villages: VERZENAY and VERZY classified Grands Crus. Exposure: North, East and North-East
|Composition of the land
||Chalk outcrop surmounted by silts and gravely soil.
||4000 kg Bücher wine press, cold settling, enameled iron tank, malolactic fermentation achieved, bottling, disgorging 6 months before sale.
||Try it with toast of foie gras on gingerbread slightly peppered and mango Carpaccio, grilled large prawns and preserved tomatoes, lobster with crayfish sauce, young pigeon baked in figs, Loin of lamb baked in thyme, ewe cheese and violet jam, Cantal and Saint-Nectaire farmer’s cheese.