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De Lozey Pinot Blanc (EN)
Discover an exclusive cuvée from Maison De Lozey! Pinot Blanc is one of the region's traditional grape varieties, and yet a relatively rare one. It reveals distinct character with flowery and fruity aromas. Enjoy this limited-edition cuvée as an aperitif with family and friends.
€67.60
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Presentation
Taste
Originality
Quality/Price
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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
This cuvée shows a very light hay color. The nose features white and yellow fruits, lots of flowers and a hint of almonds.
This is a bright, elegant champagne with a fresh profile but also showing nice texture. The finish is salivating, with a well-balanced touch of bitterness. A superb cuvée.
Composition
Discover the DNA of this wine
Terroirs
This champagne is made from the historic Pinot Blanc grape variety, which expresses itself wonderfully on our clay-limestone soils at Celles-sur-Ource. The result is a round, fruity blanc de blancs champagne, perfect for neophytes and lovers of zero dosage champagne.
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
With its flowery, fruity notes, this cuvée is the ideal accompaniment to savoury dishes and festive aperitifs such as toasts or bouchées.
Dish
Tasting recommendations: white meats, poultry, French specialties, seafood and shellfish.
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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