Grape Varieties: 75 % Pinot Noir - 25% Chardonnay

Origin of Crus: Montagne de Reims, Côte des Blancs

Pressing: Traditional "Champenois" pressing. Only Cuvées
(first pressing) are retained

Winemaking: Alcoholic fermentation in stainless steel vats
under temperature control between 16 and 20°C.
Malolactic fermentation done

Blend: About 20 crus among which are Avenay, Ay,
Bouzy, Chouilly, Mareuil sur Ay, Rilly, Vertus,
Verzy

Ageing: On yeast for 3 years deep in the famous
"Crayères" where the temperature stays
at around 10 and 11°C

Color: Gold, straw gold, light bubbles

Aroma: Dried biscuits, chocolate aromas

Taste: Soft in the mouth, rich, well-structured

To bring out the best in this wine, try a saddle of young rabbit with new vegetables, a double veal chop or, more unexpectedly, soft cheeses such as Brie or Camembert or perhaps Comté or Reblochon.

Grape Varieties: 100 % Chardonnay

Origin of Crus: Côte des Blancs

Pressing: Traditional "Champenois" pressing. Only the
Cuvées (first pressing) are retained Cold settling

Winemaking: Alcoholic fermentation in stainless steel vats
under temperature control between 16 and 20°C.
Malolactic fermentation done

Blend: Grands Crus : Avize, Cramant, Mesnil sur Oger,
Oger and Chouilly which proportions vary
according to the vintage

Ageing: On yeast for 40 months minimum in the famous
"Crayères" where the temperature stays at
around 10 and 11°C

Color: Green gold, light and fine foam

Aroma: White fruits, toasted brioche, dried fruits, butter aromas

Taste: Racy and elegant wine, very fine with a tight finish

Enjoy with simply sautéed scallops, a creamy fish dish, small poached
langoustines with lime, hot oysters or Bresse chicken with morel mushrooms.

Grape Varieties: 100 % Pinot Noir

Origin of Crus: Vertus

Pressing: Traditional "Champenois" pressing. Only Cuvées
(first pressing) are retained

Winemaking: Traditional way of making Rosé is known as
"Saignée". This method is used by few
Champagne Houses ...
Duval-Leroy being one of them.
The maceration lasts 24 to 48 hours.
This technique requires top-quality grapes.
Alcoholic fermentation in stainless steel vats
under temperature control between 16 and 20°C.
Malolactic fermentation done

Blend: Vertus

Ageing: On yeast for 2 years deep in the famous
"Crayères" where the temperature stays at
around 10 and 11°C

Color: Salmon pink, many light bubbles

Aroma: Delicate red fruits aroma

Taste: Supple, round, well-structured

This is a genuinely fruity rosé that will appeal to sweet-toothed gourmets, perfect as an aperitif or with less sweet puddings of red fruits, such as clafoutis (fruit baked in batter) or fruit gratin. Also good with a small poultry prepared with cherries or perhaps, more interestingly still, with sushi or sashimi.

Grape Varieties: 85 % Chardonnay - 15 % Pinot Noir

Origin de Crus: Côte des Blancs, grande Montagne de Reims,
grande Vallée de la Marne

Pressing: Traditional "Champenois" pressing.
Only Cuvées (first pressing) are retained.
Cold settling

Winemaking: Alcoholic fermentation in stainless steel vats
under temperature control (between 16 and
20°C). Malolactic fermentation done

Blend: 5 Grands Crus among the most famous : Avize,
Mesnil sur Oger, Chouilly, Cramant, Ay and a
Premier Cru : Vertus. Only some of the best
plots of those Grands Crus were used to elaborate
this blend which are the "Mont Aigus" in Chouilly,
"Chapelle" in Avize, "Haut Daillerand" in Mesnil
sur Oger and "La Bouverie" in Vertus

Ageing: On yeast for minimum 40 months in the famous
"Crayères" where the temperature stays at around
10 and 11°C

Color: Gold, green gold, fine and slow bubbles

Aroma: Powerful dried fruits, white flowers and toasty aromas

Taste: Very elegant wine, both robust and fresh, with a powerful and very long finish, nervy and racy

To be enjoyed with fried langoustines, a chaudfroid of duck foie gras , a filet of sole or a blanquette of veal with sorrel.

Grape Varieties: 40 % Chardonnay - 60% Pinot Noir

Origin de Crus: Grande Vallée de la Marne, Côte des Blancs,
Montagne de Reims

Pressing: Traditional "Champenois" pressing. Only Cuvées
(first pressing) are retained

Winemaking: Alcoholic fermentation in stainless steel vats
under temperature control between 16 and 20°C.
Partial malolactic fermentation

Color: Gold, straw-yellow. Abundant mousse, delicate fine bubbles, beautiful cordon

Aroma: Powerful and elegant fresh fruits, white flowers, honeysuckle and hazelnut aromas

Taste: Well-balanced,full-flavoured and fresh, with a rich, elegant and silky long finish

This bottle will be a wonderful companion to a grenadin of tender veal, a filet mignon with truffles or even a gratin of langoustine tails American style.