Colour : Beautiful golden, slightly amber colour
Flavors : Subtile and mature aromas of brioche, toast and fresh butter
Taste : Fresh, complex and creamy on the palate with a delicate effervescence
Our 2005 vintage goes perfectly with red meats such as roast pigeon with white truffles from Piedmont. Indonesian and Chinese cuisine also marry their spices very well with its fine and generous aromas. Francis Tribaut’s favourite combination is a cheese platter made with Chaource or Brie.