Origin & Production:
Made entirely from white grapes, this Blanc de Blanc focuses on delicacy and precision. Base wines ferment cool in stainless steel to lock in citrus purity, then undergo secondary fermentation in bottle. Time resting on lees adds texture and a gentle brioche nuance without sacrificing freshness. The dosage is measured to keep the finish brisk and refined.

Tasting Notes:
Expect aromas of lemon peel, green apple, crushed oyster shell, and a faint hint of vanilla biscuit. The palate is taut and mineral-driven, with bright citrus, crisp pear, and subtle honeyed tones supported by a fine, persistent mousse. The finish is long, chalk-clean, and mouthwatering.

Serving Suggestion:
Serve at 6–8 °C. Ideal with fresh seafood, goat cheese crostini, sushi, and lightly dressed salads. For an elevated pairing, try it with lemon-butter grilled fish where its acidity cuts through richness.