Champagne péhu simonet face nord Face Nord

    Champagne Péhu Simonet
    Face Nord


    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 with elegance and freshness. 


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    The experts' opinion

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    Champagne Pépite

    The Structure

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    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.

    The Tasting

    On the nose, this champagne often reveals grapefruit, citrus or apple types of aromas and sometimes also mineral, brioche or lime zest aromas. In the mouth, it is a powerful wine with a nice vivacity and a fine and pleasant bubble.

    The Composition

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    terroir phu simonet


    Verzenay - Grand Cru
    Brown chalky soil

    A rich terroir with 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.

    Champagne David Péhu Simonet

    About this house

    For four generations, the Pehu family has been producing bottled champagnes at the estate. The widow Pehu started in the early 1900's followed by Antonin Pehu. In the early 1970s, the Pehu Simonet label was created by David Pehu's parents (pictured) with the introduction of vines from his mother's side. In 2002, Christine Fresnet joined the estate allowing the complexity of the vintages to be further enhanced. David Pehu has been involved in the winemaking since 1988 and, since 1995, has been in sole charge of the cellar, making the wines he dreams of.

    The Perfect Agreement

    Between the Champagne and its dish

    Assiette Apéritif Champagne


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

    Assiette plat Champagne


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

    Chef's word

    relais de sillery

    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.

    From the same Artist Winemaker

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