The first nose immediately reveals scents of plum, almond and dried flowers. Il faut le laisser venir puis le pain et le beurre apparaissent et montrent le bon vieillissement de la cuvée en cave. After aeration, the expression confirms the mature character of the cuvée with cooked apple, almond paste and quince jelly. The attack in the mouth is fresh, mineral and effervescent. One then perceives apple and pear aromas, as well as a "chewy" sensation. With this cuvée, first the champagne and then the wine are in your mouth. The finish is long, with aromas of baked apples, but also tangy and punctuated by a refreshingly bitter note. It is easy to imagine it delighting a whole assembly at a picnic with gougères with sweet chorizo, Comté fries with Parma ham, rabbit terrine, cold meats, an assortment of dry charcuterie, Picodon, Pélardon and Saint Marcellin cheeses.