Cuvée Prestige
Brut - Dosage : 5 g/L
Cuvée Brut Prestige strikes a perfect balance between freshness and power, making it an ideal choice both as an aperitif and alongside gastronomic dishes, whether iodized or more full-bodied.
We recommend serving it at a temperature of 8 to 10°C in a tall, curved flute.
Available Formats:
● 75 cl special bottle
● 37.5 cl half-bottle
● 150 cl magnum
● 300 cl jeroboam
Cépages
Fiche cuvéeRécompenses
Vinification
Matured in enamelled and stainless steel vats, this blend of pure reserve wines reveals its full potential after 24 to 30 months' ageing in the cellar.
Dosage : Brut, (5 g de sucre / litre) g/l.
Terroir : Vineyard planted on clay-limestone soil. Vineyard managed using integrated viticulture.
Tasting
The Champagne reveals a bright, dense pale golden hue, with silver lemon reflections. Fine and lively bubbles sustain a persistent ring, promising a fresh and nuanced experience.
The first nose offers delicate mineral and iodine notes, combined with lemon heart, blanched almond, fresh hazelnut, and whipped cream. As the Champagne aerates, it unveils aromas of acacia, poppy, ginger, fennel, yellow grapefruit, orange zest, red apple, and pomelo. A little patience allows appreciation of slightly smoky, earthy mineral notes.
The attack is clean and fresh, with a creamy, well-integrated effervescence. The Champagne develops a juicy, crisp fruit texture, supported by a bright acidity of citrus and pomelo. The mid-palate is shaped by a sandy-clay minerality, adding vinosity, depth, and an umami-like savory resonance. The iodized, silky finish is fresh and persistent, leaving a delicate tactile impression.
Food and wine pairing
Refined Seafood Dishes
- 24 to 30-month aged Parmesan
- Sea bream sashimi with seaweed butter
- Dill-marinated salmon with varietal olive oil and yuzu lemon
- Basil-infused prawns
- Scallop and salmon tartare with watercress pesto
- Snail and langoustine skewers with shellfish cream and star anise
Gourmet Cuisine
- Cod curry with basmati rice, ginger, and lemongrass
- Roasted sea bass with chanterelle mushrooms and saffron sauce
- Hake fillet with ginger butter, celery mousseline, and rich brown jus
- Roasted pike-perch with spring vegetables, creamy licorice-infused sauce
- Sea bass fillet over confit fennel with horseradish mousse and hazelnut oil
- Chicken with crayfish
- Lemon chicken tagine
- Grilled veal sweetbreads with parsley-infused parsnip mousseline
Cheese Pairing
Creamy cheeses: Brillat-Savarin, Boursault, Chaource, Pélardon, Brocciu
