CHAMPAGNE VINEGROWER IN PIERRY SINCE 1735 BLANC DE BLANCS 2012 PREMIER CRU Grape variety : 100% Chardonnay Premier Cru Areas : Côte des Blancs and Côte d’Epernay Villages : Chouilly, Vertus, Pierry Soil : Red Clay, Chalk, Limestone, Flint Average age of the vines : 25 years Growing system : sustainable vine-growing respectful of the living Harvest: 2012 Vinification : 80 % in stainless steel vat and 20 % in oak barrel Malolactic : 100% Ageing: 5 years on lees in our cellars Disgorgement : See the back label Dosage : 6 gr/ L - BRUT Annual production: 60 000 bottles Dress: pale yellow color with yellow gold reflection. A necklace of many fine bubbles rises in the glass to form a harmonious cord on the surface. Nose: an alliance of delicacy and freshness, with white-fleshed fruit flavours and floral notes at first nose followed by a touch of verbena and fresh almond. Tasting: the attack is faithful to the nose, suave and fruity with notes of fruits and flowers revealing a particularly harmonious wine. The mouth is completed with a salty perception enhancing its delicacy. FOOD PAIRING: The elegance of this champagne is ideal with your meal from appetizer to dessert. It will also be perfect with a simple apple pie or to accompany a Saint-Pierre with hazelnut butter and pan-fried fennel. BLANC DE NOIRS 2012 Grape variety : 100 % Pinot Noir Area : Côte des Bars and Côte d’Epernay Soil : Red Clay, Chalk, Limestone, Flint Average age of vines : 25 years Growing system : Respect of the living for the expression of the mineral Harvest : 2012 Vinification : In stainless steel vat In this type of champagne, body and identity is sought Malolactic : Yes Aging: 4 to 6 years on lees in our vaulted cellars of the 18th century Disgorgement : See the back label Dosage : 6 gr/ L - BRUT Annual production: 32 000 bottles Dress : Honey gold, with very fine bubbles. Nose: Rich and complex, aromas of cherry plum (mirabelle) and vine peach. Taste: Structured and slightly lemony with some notes of almond. A pretty Pinot Noir with intense richness. FOOD AND PARINGS : Bistro: Beef tartare Gastro: Risotto mushrooms and truffles