
20% Pinot Noir
Pinot Noir Premier Cru - Vertus, Côte des Blancs
Soils - Dense chalk and Clayey silt
Complete malolactic fermentation
Ageing in bottle 18 to 24 months
Brut dosage, 8 g/L
With buttered scallops
In casual mode with a pizza
As an aperitif with a whole host of possibilities



Soil - Dense chalk
Complete malolactic fermentation
Ageing in bottle 30 months minimum
Brut dosage, 9.6 g/L
Roast veal with morel mushrooms
Poultry with onion confit and seasonal vegetables in a gratin



51% Pinot Noir (including 13% Bouzy red wine)
Pinot Noir - Grand Cru - Bouzy, Montagne de Reims
Soils - Chalk and clay
Complete malolactic fermentation
Ageing in bottle 30 months
Brut dosage, 8 g/L
A breast of duck a la plancha
Lamb (in chops or on skewers)
Red and black fruit sabayon



Plot - Le Mont Ferré
Soil - Dense chalk
Complete malolactic fermentation
Ageing in bottle 30 months
Extra-brut dosage, 5 g/L
With snacked scallops, for a bite of freshness
With grilled, salty fish



Plot - Les Corvées
Soil - Dense chalk
Complete malolactic fermentation
Vinification and ageing in oak barrels
Ageing in bottle 24 months minimum
Dosage Brut, 8 g/L
Fish and lemon caviar jar
Monkfish and cauliflower gratin
Salmon rilettes



Plot selection
Soil - Dense chalk
Fermentation 50% malolactic, 50% without malolactic
Ageing in bottle 12 years minimum
Dosage Brut, 8 g/L
Smoked pork loin
Lamb chop



Plot selection
Soil - Dense chalk
Complete malolactic fermentation
Ageing in bottle 8 years minimum
Dosage Brut, 8 g/L
Seafood gratin
Ham with endives gratin
Vegetable gratin (courgettes and peppers)

