The first nose is subtle and concentrated, dominated by notes of rocky limestone with hints of lime, granny apple, biscuit, blackcurrant and fresh grapes. The aeration of the Champagne reveals notes of blackcurrant, fresh apricot, pomelo, sultana, orange marmalade, plum, roasted pineapple, butter and toast. The first contact on the palate is clean and fresh, with a creamy and melted effervescence. The Champagne develops a very pulpy fruity matter, supported by an integrated fleshy fruit acidity. The mid-palate is orchestrated by a predominantly chalky minerality which confers frankness, salinity and length on the palate with some liquorice bitters. The ultimate tactile and thermal sensation on the tongue is a sign of this calcareous presence. It is a concentrated and fruity Champagne that calls for moments of exchange. We suggest enjoying your Champagne with warm oysters or soft-boiled eggs or pork loin.