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.

Dosage: 4,5 g/l
- 1st fermentation:
Fûts 40%
Inox 60%
- Malo: yes
- Monocru: Verzy
- Harvest: 100% 2019 Millésime *NR
- Montagne de Reims - Verzy Grand Cru
- Extra Brut
- Pinot Noir 100%

Certified Organic Cuvée
Dosage: 2 g/l
- 1st fermentation: Inox-10% Fût de Chêne
- Malo: Oui
- Monocru: Vertus Premier Cru
- Harvest: 100% 2020 Millésime*NR
- Côte des Blancs - Vertus Premier Cru
- Extra Brut
- Chardonnay 100%

Cuvée William's Prestige Grand Cru - Thierry Bourmault

Serve this Champagne at a temperature of 10° and in a fairly rounded flûte.
At the table, it pairs perfectly with refined first courses such as tagliatelle with truffle cream, truffle risotto, linguine with porcini mushrooms, or vegetable ravioli.
Honey-glazed chicken puffs or a roast pork with plums would make equally intriguing pairing options.

Initium XX Premier Cru BIO - Charles-Henri Dupont

To be enjoyed at around 10°C and in a fairly slender flute so that the wine can retain its primary qualities of tonicity, elegance and freshness. At the table, it will go wonderfully with raw vegetables with garlic cream, black radish (extra quality), oysters from the sea, a swordfish verrine, grilled fish or octopus with lemon...

Dosage : 2 g/l
- 1st fermentation: Fûts 100%
- Malo: yes
- Monocru: Cuis
- Single parcel: Les Côtes aux Vents
- Harvest: 100% 2016
- Côte des Blancs - Cuis Premier Cru
- Extra Brut
- Chardonnay 100%

Certified Organic Cuvée
Dosage: 4 g/l
- 1st fermentation: Inox 100%
- Malo: No
- Monocru: Étoges
- Single plot: Le bois des gouffres and Les Chênes
- Harvest: 100% 2019
- Côte des Blancs - Étoges
- Extra Brut
- Chardonnay 100%

Dosage: 6,5 g/l
- 1st fermentation:
Inox 68%
Fûts 32%
- Malo: 53%
- Monocru: Verzenay
- Harvest: 100% 2019
- Montagne de Reims - Verzenay Grand Cru
- Brut
- Chardonnay 100%

Les Côtes aux Vents Premier Cru Parcellaire - Thierry Bourmault

To appreciate its spirit, it is essential to serve this Champagne at 10°C in a wine glass.
It will accompany hot dishes of meaty shellfish such as clams or scallops, or a foie gras mi-cuit. Think also of the great Italian hams (San Daniele or Parma).
Beware of vegetables that are not suited to the tannins of Champagne.

Blanc de Blancs - BIO - Vix-Bara

This Cuvée should be served at a temperature between 8 and 10 degrees, no more, in a slender flute to preserve its balance.
It is best served with fresh and maritime dishes: tartare or carpaccio of fish with firm flesh (mullet, monkfish, gilthead bream, etc.) and a citrus fragrance, or oysters from the open sea and well iodized.
Also, to be tried as an aperitif, for example, with an excellent black radish.

Millésime 2019 Grand Cru - Hervy-Quenardel

This Cuvée will be perfect on a beautiful evening, when a fine meal will be served.
It will be paired with silky-textured dishes such as sole fillets with beurre blanc or scallop carpaccio, roasted langoustine tails with parsnip, pumpkin or sweet potato purée.
Serve in a wide-cup flute at a temperature of 10°C.