Alain Bernard millesimè

50% Chardonnay, 50% Pinot Noir. 2013 was an exceptional year in Champagne, yielding the desired acidity and alcohol content.
To the nose: A toasted, brioche and buttery aroma. A hint of roasted cocoa bean and grilled almonds, followed by a dash of hazelnut oil.
In mouth: a particularly dense and structured wine of great finesse and still very fresh.
FOOD PAIRING AND CELLAR MASTER’S NOTES: A luxurious aperitif very compatible with foie gras, roasted scallops, bay prawns a l’orange, a roasted hen with cream …

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50% Chardonnay, 50% Pinot Noir. 2013 was an exceptional year in Champagne, yielding the desired acidity and alcohol content.
To the nose: A toasted, brioche and buttery aroma. A hint of roasted cocoa bean and grilled almonds, followed by a dash of hazelnut oil.
In mouth: a particularly dense and structured wine of great finesse and still very fresh.
FOOD PAIRING AND CELLAR MASTER’S NOTES: A luxurious aperitif very compatible with foie gras, roasted scallops, bay prawns a l’orange, a roasted hen with cream …




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