Beautiful, light, golden color with fine, lively pearl. Elegant, feminine nose with impressions of apricot and mirabelle. Vibrant and luscious taste that culminates in a long, lingering and aromatic finish that makes it not only a particularly tasty aperitif, but can also brighten up many dishes in the kitchen.

Noble aperitif that brings out the best of Pinot Noir and Chardonnay. Its slightly aromatic character and the long finish also make it a real gastronomic champagne matching with all kinds of food and snacks.

climate

The climate in Le Riceys is a warm temperate maritime climate with precipitation throughout the year. Short summers and winters that can be quite cold.

soil

The Riceys vineyard is the largest in Champagne and belongs to the Côte des Bar. Clay/limestone soils dating back to the Kimmeridgian.

vinification

50% Chardonnay and 50% Pinot Noir from only one single vintage. Classic méthode champenoise in which an ordinary still wine is first made, which afterwards gets its pearl through a second fermentation in the bottle. 'liqueur de tirage' After the 'prise de mousse', the 'remuage' starts in which dead yeast cells sink to the neck of the bottle and are removed. Before the champagne gets its final cork, a 'liqueur d'expédition' is added (in this case 'brut'.) which determines the dryness of the champagne.