Light golden in color with a fine, persistent effervescence. Méthode traditionnelle. Aged on the lees for approximately 11 years. 12% reserve wines. Dosage 9 g/L. The aroma is dominated by lemon, white flowers, and brioche, complemented by nut, toasted lemon, saffron, and salted caramel, along with silky bubbles, a hint of saltiness, and autolytic depth. The palate is dry, complex, full-bodied, and gourmet. The finish is long, layered, and has a salty aftertaste. Pairs well with caviar, oysters, scallops, and fine seafood. We recommend serving it with caviar blini, oysters, and fish with beurre blanc sauce.