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fillet of halibut in a saffron crust or bresse chicken with a saffron and ginger sauce are exceptional suggestions
fruit assortment
peach and pear flavors
The wine fermented in a large recent oak cask (foudre) and was on full lees until bottling
Aged in a blend of French and American oak barrels to create an Anejo of great complexity with dark amber color
Champagne Pertois-Moriset Les Quatre Grand Cru Bottle:1 fillet of halibut in aRich, full bodied, praline, walnuts, puff pastry, chalky, creamy, delicious, generous. Organic farming, hand harvested, aged in small and big oak barrels (10%) and stainless steel tank (90%), Ageing 36 months minimum in cellar, Blocked Malolactic fermentation, Traditionally pressed in an all stainless steel horizontal press, small dosage 2. 5 g, unfiltered.
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