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De Lozey Champagne 50-50 (EN)
A harmonious, elegant and complex cuvée, 50-50 is one of De Lozey's signature cuvées. This cuvée, out of solera is made up of wines from 1995 to 2014 and can be enjoyed as an aperitif or with delicate dishes.
€68.40
Tax included
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Presentation
Taste
Originality
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the structure of this Champagne
Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
The color is a lovely yellow, with green highlights reminiscent of certain Chablis wines.
The nose is full of fruit (especially mirabelle plums) and white flowers. The palate is very well balanced, with plenty of acidity but also a fine texture. The long finish ends on citrus fruit, fine minerality and a wonderful bitterness that brings freshness. A champagne that opens up with time in the glass, offering stunning complexity.
Composition
Discover the DNA of this wine
Terroirs
Aged for almost 6 years on lees, De Lozey 50/50 reveals all its uniqueness by combining Chardonnay and Pinot Noir from 1995 to 2014. The result is a harmonious, elegant and complex cuvée.
About this house
Located in the Aube region, Champagne De Lozey 's vineyards are planted on clay-limestone soil from the Upper Jurassic period. Since its creation in 1881, Maison De Lozey has been owned by the Cheurlin family, who value tradition while adding their own personal style. De Lozey champagnes, blended with wines aged 10 to 15 years, are appreciated for their purity, finesse and ability to accompany any occasion
The Perfect Pairing
Champagne and food
Apétitif
This cuvée is the ideal accompaniment to savoury dishes and festive aperitifs such as toasts or bouchées.
Dish
Delicate dishes such as scallops, crab or culinary creations with white truffles.
Chef's word
"Alex, originally from Paris, grew up in a family where food has always been central. At 16, he began an internship at the three-star Michelin restaurant "Plaza Athene", which led to five years' experience in Michelin-starred restaurants.
Today, Alex is passionate about developing his own culinary creativity, inspired by Mediterranean flavors, creating dishes that are as much a feast for the eyes as for the taste buds.
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