The first nose is delicate, creamy, evoking soft chalk, iodine, mint, hazelnut. Radiant generosity thanks to the long period between disgorgement and shipment, with a 6 to 10 months storage in the cellar of the house dug in 1795. When aerated the Champagne evolves towards outstanding aromas of white fruits, citrus fruits, almond and hazelnut, highlighted by a life-giving breath, iodized and mentholated. Later, generous scents of honey and pastries delight us, results of 5 years of patient ageing on laths of the bottles, before riddling and disgorgement. The contact in the palate is supple and fresh, with a creamy and melted effervescence. Joyful vitality at the opening, thanks to the rigorous selection of the first juices (cuvée) purer during the soft pressing of the grapes, driven by a bright minerality.. The mouth becomes gourmet, ample and creamy, reinforced by the dosage with 8 g/L of sugar added at disgorgement.