Méthode traditionnelle Brut Prestige - Paris Simoneau

SOIL: Clay with flint on a tuffeau subsoil; WINE MAKING PROCESS: Traditional method with second fermentation in the bottle, aged 18 months on slats TASTING: Fine, delicate bubbles, balanced sweetness, with aromas of pear and white flowers PAIRING: Ideal as an aperitif or with dessert, matches well with tapas, delicate dishes like scallops, pear charlotte, and Tatin pie