Dosage: 2 g/l
- 1st fermentation: Inox-10% Fût de Chêne
- Malo: Oui
- Monocru: Vertus Premier Cru
- Harvest: 100% 2018 Millésime*NR
- Côte des Blancs - Vertus Premier Cru
- Extra Brut
- Chardonnay 100%

Dosage: 5 g/l
- 1st fermentation: Inox 100%
- Malo: Yes
- Monocru: Cumières
- Single parcel: Clos Sainte Hélène
- Harvest: 100% 2015
- Montagne de Reims - Cumières Premier Cru
- Extra Brut
- Pinot Noir 100%

Dosage: 4 g/l
- 1st fermentation:
Inox 65%
Fûts 35%
- Malo: 50%
- Monocru: Verzenay
- Harvest: 100% 2018
- Montagne de Reims - Verzenay Grand Cru
- Extra Brut
- Pinot Noir 100%

Initium XVIII Premier Cru BIO - Charles-Henri Dupont

To be served at around 12°C, in a well-curved flute to take full advantage of the wine's velvety texture and gastronomic qualities. At the table, pair it with melt-in-the-mouth gougères, tagliatelle or risotto with mushrooms and Parmesan, a moussaka or a sole or salmon fillet in creamy sauce.

Spécial Club 2015 Clos Sainte Hélène Premier Cru parcellaire - Sanchez-Le Guédard

Served in a wide flûte, at a temperature of 10°C, this Cuvée will be appreciated at the table with a baked salmon with a side of carrots and roast potatoes, accompanied by a lemon-butter sauce, or with baked sea bass with fennel and white wine sauce.
Other ideal pairings include chicken with porcini mushrooms or ossobuco alla Milanese with lemon gremolata. Crepes with ricotta and spinach or cooked ham and mushrooms will be another pleasant combination

Millésime 2018 Grand Cru - Hervy-Quenardel

Keep the serving temperature between 8 and 10°C and present this Cuvée in a flute with a rather curved glass. As an aperitif, simply serve with crackers or slices of extra black radish. At the table, it goes well with grilled chicken, pâté en croûte champenois, asparagus gratin with cured ham, ham-pistachio puff pastry, goat's cheese and apple tarts, and all hard cheeses.