Tasting Notes Hue : pale gold and shiny with green reflections. Very fine bubbles – slightly less abundant than in our other wines because of a less strong bottle fermentation.The first aromas are clearly citrus – green lemon, grapefruit – adorned with white flowers. With aeration, a touch of almond, brioche, bread crust emerges.On the palate, it is lively and offers a complex feeling going from citrus to white fruits. Wonderfully fresh and long finish.

Wine Maker Notes Produced exclusively from Pinot Chardonnay, this wine is known as the ”lace” of Champagne : a name it actually acquired very many years ago, because of its fine and persistent white foam.

The blend is made up from Chardonnay grapes grown on the famous ”Côte des Blancs” and on the lesser-known but equally good ”Côte de Sezanne”.

For this wine, we use a fermentation method established for Champagne ”Crémant” generations ago : when the still wine is decanted for its second fermentation in the bottle, less sugar and yeast are added than the practice would have it with straight forward Champagne. The result is a less powerful bottle fermentation, producing a pressure of approximately 3,5 kg - instead of 5 to 6 normally - and therefore less fizz. Ideal for Chardonnay, since it enhances its finesse and gives us a wine that is at once fresh and elegant.

Our Blanc de Blancs Chardonnay is, like all our other Champagnes, fairly dry with only a minimum ”dosage”. It is an ideal apéritif, but will also enhance fish and any dish that is not too spicy or sweet.Every bottle shows a counter-label with the month and year of its disgorgement.

As with all fine wines, particular care should be given to its storage. Leaving it in a refrigerator for any length of time can spoil its delicate flavour, so it is best served straight from the cellar and chilled in an icebucket.

Technical Notes Produced from a selection of Chardonnays grapes that come from the grand cru vineyards of Oger and Le Mesnil-sur-Oger.Following the initial fermentation, the wine was assembled for secondary fermentation and aged for 10 years in Paillard’scellars. Following disgorgement, a small dosage was added and the wine matured for one additional year before release.