Light golden-yellow in color, with a fine and elegant mousse. Traditional method. Blanc de Blancs Grand Cru. Primary fermentation in stainless steel. Secondary fermentation in the bottle. Aging on the lees. Brut dosage. The aroma is dominated by lemon and lime, complemented by green apple and white peach, along with minerality, chalk, and a hint of brioche. The palate is dry, very fresh, mineral, and precise. The finish is long, clean, and citrusy. Pairs well with seafood, fish, and cheese. We recommend serving it with oysters, seafood, scallops, and white fish.