ROUSSILLON, FRANCE
60% Chardonnay, 25% Chenin Blanc, and 15% Pinot Noir Crafted using the traditional method (méthode traditionnelle), the exact same secondary-fermentation process used to make Champagne.
 
Aroma: Bright and refreshing with a nose full of fresh raspberries, ripe Honeycrisp apples, lemon curd, and a distinct touch of
salty-sweet brioche from its time on the yeast.
Palate: Elegant and vibrant with an exceptionally creamy texture and fine, tingly bubbles. The Pinot Noir component
introduces a subtle earthiness and structural charm.
Food Pairings
Thanks to its lively acidity and berry-forward undertones, it pairs wonderfully with:
Appetizers: Smoked salmon, fresh goat cheese, or light charcuterie.
Main Courses: Roasted poultry or rich holiday dishes.
Desserts: Fresh strawberries and cream