The first nose mixes maturity and freshness, showing a marine imprint (iodine, shellfish) mixed with notes of fresh almond, pastry, roasting, peach, clementine, blackcurrant, hawthorn flowers and warm apple. Aeration of the Champagne reveals notes of wet chalk, apricot, lemon, hawthorn flower, pear, red apple, blackberry, fresh grapes, cherry and poppy. The contact in the mouth is clear, rich with a balance on a pulpy and crunchy fruity matter, underlined by a tense acidity reminiscent of pomelo, lemon and which reinforces the marine and chalky sensation. The mineral, chalky, iodine finish that lingers literally plunges us into the heart of the sea water. This Champagne to be enjoyed as an aperitif with oysters reveals itself even more in contact with products such as caviar, razor clams, clams, or even a roasted lobster and vegetables from the garden.