champagne extra brut grand cru blanc de noirs

100% Pinot Noir (black varietal).

Aged and vinified : 33% in 205-liter Champagne oak barrels, 33% in 34 hl oak tuns and 34% of reserve wine from a period of 40 different years aged and vinified in oak tuns.

Extra-Brut - Dosage 5 gr/liter.

Eye : Bright and fairly fluid color, pale yellow gold with a lacquered effect, deep straw yellow reflections.

First nose : Toasted woody notes, orange, apricot, biscuit, raspberry, quince, warm apple.

Aeration : Vineyard peach, cumin, plum, fresh fig, cassis, black liquorice, elderberry.

Mouth : Supple and fresh attack, creamy effervescence, pulpy and coated fruity substance, acidity of grapefruit, fleshy fruits, chalky minerality, frankness, iodine salinity, fruity and calcareous resonance.

Peppered foie gras.

• Seared sea bream with skin on, barley paella, bouchon mussels and sweet chorizo sauce.

• Pressed wild boar in venison, beetroot-raspberry sorbet.

• Squab with bresaola and pickled chanterelles.

• Quail glazed with honey and soy, chanterelles and celery puree.

• Sliced duck breast, mango julienne with coriander, butternut-orange mousseline.

• Roasted duck fillet, celery purée, mandarin sauce.

• Veal shoulder cooked at low temperature, porcini cream.

• Veal medallion, grenailles and chanterelles sautéed in butter, reduced jus.

• Crispy veal sweetbread and creamy parmesan risotto, poultry jus.

• Crispy Brillat-savarin, sliced hot apple and Carambar caramel coulis.