The house of Lallier specialises in producing champagnes by sourcing exclusively from vineyards officially classified Grand Cru and Premier Cru. The Pinot Noir is sourced from the Grand Cru Aÿ and the Chardonnay from the Grand Crus of Avise and Cramant in the Côte de Blancs. The provenance of the grapes enables a low dosage to express the purity and the richness of these terroirs. Using approximately 2/3 Pinot Noir and 1/3 Chardonnay, and a 9g/L dosage, the bottles are matured on their lees in chalk cellars for 24-36 months.
A Champagne of exhilarating freshness, complexity and finesse, made from approximately two thirds Pinot Noir and one third Chardonnay, matured in bottle on its lees for 24-36 months. The result is a Champagne with a pale lemon colour, good steady fizz, and a powerful, typically 'bready' Champagne nose. On the palate it is a big complex wine, quite vinous with lots of mouthfeel followed by a long, dry finish.
Serve chilled as a picnic apéritif.