10€ discount with the code "BIENVENUE" (for a purchase of 50€ or more)
The experts' opinion
Discover the note
Discover the structure of this Champagne
Harmonious balance that exists between the different components of acidity.
Soft Champagne easy to drink, the acidity does not hurt the mouth.
Generous champagne, with a great intensity.
Length in mouth
The aromas of Champagne persist in the mouth.
To the eye, the robe of this Champagne is golden and appetizing. The effervescence is sustained and regular
On the nose, the aromas take us into a very spring-like universe. Fine flowers (peony, jasmine), freshness of almond, greediness of bread. This complex balance is a sign of both the beautiful origin and the great maturity of the wine in the cellar
In the mouth, the attack is fresh and then the wine asserts its roundness. The perfect balance between freshness and vinosity, the caress of the bubbles and the discretion of the dosage generate a beautiful softness of texture.
Discover the DNA of this wine
Verzenay - Mailly en Champagne, Sillery, Verzy, Bassuet, Vavray, St Lumier
A terroir rich in chalky soil, a great minerality. The sun exposure is light, rather at the end of the day.
This terroir is excellent for wines of this blend, strong in Pinot Noir and Chardonnay.
About this house
Welcome to Verzenay, a small village in the mountains of Reims, located in the heart of the Grand Cru terroirs of Champagne and home to the House of Louis Dousset. Since 1844, our family has taken great care in the work of its vines, in the heart of each parcel, at the foot of each vine. Respecting the terroir and the plant, our estate is committed to working the land and the vines by striking the right balance between ancestral methods and new technologies. The main principles of biodynamics are associated with a reasoned culture for the work of the vine and the elaboration of our Champagnes.
The Perfect Agreement
Between the Champagne and its dish
This champagne is the perfect accompaniment to your aperitifs, offering a pleasant moment to your guests.
Pair this champagne with a fine seafood entrée such as cooked shellfish or grilled fish.
Chef Philippe Vazart serves it with an Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.
It is also associated with Grilled Supreme of Turbo, and its small Ratatouille and Feta.
A soft cheese such as Brie with Truffles will be perfect.
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