Perpetual Reserve Brut

Blend: 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier, made exclusively from the best must (Cuvée). 2018 vintage with 35% reserve wines aged in barrels and processed using a Solera method, meaning they are re-blended each year, allowing the assemblage to be complemented by more complex wines that nonetheless retain their full minerality. Partial malolactic fermentation. 8g sugar content. Disgorgement: Jan. 2023.

Aromas: Intense golden color with amber shimmer. Fine, fast, and persistent mousse. On the nose: initially linden and freshly toasted bread. After aeration, notes of red and citrus fruits and honey. On the palate: very fruity (currant, raspberry, ripe grapes), balanced, and vinous. Beautiful long finish with notes of biscuit and freshly baked bread.

Recommendation: Ideal as an aperitif and for enhancing poultry and charcuterie, cold or warm. The Brut Royale Réserve maintains its liveliness and balance for 2 years in a cool, dark cellar. It can be stored for at least 5 years and will gain complexity and roundness!

Award: 91/100 G&M

"Des fruits et des fleurs blanches se partagent un nez tout en délicatesse et en finesse, entre pêche de vigne, poire croquante et camomille avec un petit côté biscuit à l'orange, chocolat à la fleur de sel. La bouche est plus dynamique, avec des bulles élégantes, et parfaitement ciselée, une matière énergique qui titille le palais avec une acidité maîtrisée. Un vin accompli et ample qui se partagera aussi bien à l'apéritif qu'avec des mets japonais ou une volaille rôtie."

Eng: "Fruits and white flowers share a delicate and fine nose between vine peach, crisp pear, and chamomile with a hint of orange biscuit and chocolate with fleur de sel. The palate is more dynamic, with elegant bubbles and perfectly chiseled, an energetic texture that tickles the palate with controlled acidity. An accomplished and full-bodied wine that can be enjoyed both as an aperitif and with Japanese dishes or roasted poultry."

Note on possible allergens: contains alcohol, sulfites and residual sugar