To taste the champagne bio Andre Beaufort abandon your usual ... Enter into a world as confusing as fabulous (worry, it makes it very quickly).
Less yield (wine proves), more mature and a "key" that only a few new "original" grow in a region where many vines spit everything they do not have.
Where some champagne err on the side of orthodoxy, everything here is freedom of expression, exuberance and celebration aromatic taste that emphasizes the fruit. All these wines have a monumental body, a matter that needs to be bitten at full tooth, a breathtaking finesse!
The conservation and service at home
For a proper conservation of Champagne, your cellar should be cool and constant temperature, humidity average, safe from air currents, juddering and light. The bottles must be lying to not dry out the cork. After several months of storage, the stopper can lose its elasticity, but this does not affect its sealing, the Champagne keeps its foam.
Remember, however, that conservation at home will not have the same impact that conservation at home because the deposit is removed for sale. The aging at home may take a couple of years without changing the taste great, but beyond that, it is better to refer to good years can be held well over time. For rare and good old Champagne lovers, as we are, after a couple of years in the cellar at home, are developing these famous aromas characteristics of old champagne.
Our Champagnes are drunk expenses, but without more, does not hit, it "breaks" the foam and cache good bouquets of our wines. 10 to 12 degree seems reasonable, and if it is too cold to allow it to warm up in the glass to discover its many flavors. We refer to it more as a fine wine from a classic Champagne, perhaps because they are good champagne!
They served in glasses on foot, the finest possible, tulip shaped preferably crystal and for the rising bubbles
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