The first nose is pared-down, with iodine and fine chalk smells, with fragrances of acacia, rose, buttercup, mimosa, accompanied by notes of fresh grapes, lemon, peach, peppermint. When aerated the Champagne evolves towards notes of wallflower, candied pear, nougat, almond, cashew nut, quince paste. After a few moments the Champagne reveals spicy and roasted accents. The contact in the palate is supple and fresh, with a creamy and melted effervescence. The Champagne develops a pulpy and crisp fruity matter, sustained by a tense acidity reminding those of lemon. The middle mouth is orchestrated by a very pure chalky minerality that provides frankness, saltiness with iodine aroma and a good length to the palate.