• Grape variety and blend : Chardonnay 45% Pinto Noir 40% Pinot Meunier 15%

• Alcohol : 12%

• Residual sugar : Light (-12g/l)

• Production quantity : Depends on the harvest

• Age of vine : 20 – 30 years

• Soil type : Chalk

• Hand/machine harvested : Hand

• Harvest dates : Normally September

• Length of fermentation : About 2 weeks

• Steel tank/barrel fermentation : Generally a few months

• Bottle/cask ageing : Minimum 3 years

• Colour : Pale Gold

• Bouquet : Delicate and complex, hints of citrus and white fruit

• Serving temperature : 8 to 10 degrees C

• Food match : Refined fish dishes, lighter seafood as well as white meat and poultry.

• Ageing potential : All NV champagnes are ready to drink on release having spent at least three years maturing in our cellars. They should keep (if kept in good conditions) for at least five years. After this period they will still be drinkable but will take on a deeper hue and will have lost their freshness. Even up to 10 years they should be OK.