||White sparkling classic method brut
||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 dishes like: plate of Norway lobsters, marinated salmon with lemon and dill, seafood sauerkraut, brie de Meaux cheese, creamy soup of mange touts with mint.