A complex champagne, the secret of which is reserve wines dating back to 1982.
Terroir, production method and maturation: The grapes are obtained from Montagne de Reims and Vitryat. There are reserve wines in the cellars, the first of which are from 1982. The reserve wine from 1982-2018 is matured using the solera method in 4500-liter oak barrels, and creates the basis (25%) for this cuvée. The wine matures for a year in a 45-hectoliter oak barrel before the traditional second fermentation in the bottle. Aging on lees for 3.5 years. Re-adjustment 02/22. Dosage 2 g/l.
Usage: Try with hearty seafood and fish dishes or veal tenderloin.
Description: The scent is deep, rich and developed nutty. The taste is very dry with citrusy acidity creating a backbone for the wine. A vinous and rich mouthfeel gives the wine a personality. The toasty and broad aftertaste is very long and vinous.