Face Nord (EN) Péhu Simonet

Péhu Simonet
Face Nord (EN)


This Champagne Péhu Simonet, Face Nord cuvée is a very faithful expression of the strong personality of the Grand Crus of the North side of the Montagne de Reims. This vinification without malolactic fermentation allows to keep all the fruitiness of these soils, dressed in elegance and freshness. 


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Expert opinion

Discover the note





Note Pépites Champagne

The Structure

Discover the structure of this Champagne


Harmonious balance between the various components of acidity.


Supple, easy-drinking champagne, the acidity doesn't clash with the palate.


Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.


On the nose, this champagne often reveals grapefruit, citrus or apple aromas, and sometimes also mineral, brioche or lime zest aromas. On the palate, it's a powerful wine with a fine, pleasant bubble.


Discover the DNA of this wine

terroir phu simonet


Verzenay - Grand Cru
Chalky-brown soil

A terroir rich in chalky soil, with great minerality. Exposure to the sun is light, mostly at the end of the day.

This terroir is excellent for wines of this blend, with a high proportion of Pinot Noir and Chardonnay.

The blend is 70% Pinot Noir and 30% Chardonnay (Verzenay).

Champagne David Péhu Simonet

About this house

The Pehu family has been producing estate-bottled champagnes for four generations. The widow Pehu began in the early 1900s, followed by Antonin Pehu. In the early 1970s, the Champagne Pehu Simonet label was created by the parents of David Pehu (pictured) with the introduction of vines on his mother's side. In 2002, Christine Fresnet joined the domaine, further enhancing the complexity of the cuvées. David Pehu has been involved in winemaking since 1988 and, since 1995, has been in sole charge of the cellar, enabling him to make the wines of his dreams.

L'Accord Parfait

Between Champagne and its dish

Champagne Aperitif Plate


This champagne is the perfect accompaniment to a starter of great shellfish or pigeon without sauce.

Champagne dinner plate


This champagne generally goes well with pork, fatty fish or seafood dishes

Chef's word

relais de sillery

Chef Philippe Vazart serves it with Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.

It is also paired with Suprême de Turbo Grillé, and its small Ratatouille and Feta cheese.

A soft cheese such as Brie au Truffes is perfect.

From the same artist

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