CUVÉE 30&3 – 30% pinot meunier vinified in oak barrels

“The Cuvée 30&3 Extra Brut is a Champagne with an assertive character, whose freshness gives an aromatic and balanced whole.
aromatic and powerful”. – Jean-Christophe Lenfant, cellar master.

Its name refers to the history of the region where it is made, as 33 kings have been crowned in Reims, 30 in the cathedral and 3 in the basilica of Saint-Remi.

It is available in a bottle with a case (contact the winery).

Made from 30% Pinot Meunier aged in oak barrels and 70% Chardonnay. It has a dosage of 3g/l (that is why it is Extra Brut) and has spent more than 5 years in the cellar, with a resting period of between 6 and 12 months after disgorging.
Contains sulphites.

TASTING NOTES
It has a bright and rather dense appearance, pale gold in colour with deep lemon reflections. It is enlivened by fine, lively bubbles that feed a persistent perlage.

The first aromas to the nose are floral and biscuit, with hints of acacia, hawthorn and buttercup, as well as notes of butter, marzipan, quince jelly and a hint of vanilla. With aeration, fruity notes of pink grapefruit, mandarin, pear and apricot emerge. The finish is dominated by aromas of toast, cumin and tonka bean.

The palate is clean and fresh with a creamy, smooth effervescence. The Cuvée 30&3 develops delicious fruity and buttery nuances, supported by the acidity of lemon and grapefruit. The palate is orchestrated by a predominantly sandy-clay minerality that gives it openness, volume and breadth. The oak enhances the fruity note, which is finely maintained by a careful and very low dosage that preserves the freshness of the wine.

This quest for balance leads to a rich, fresh finish whose vinosity is accentuated with age, confirming the gastronomic potential of this champagne.

FOOD PAIRING
• Fresh goose liver with four spices.
• San Pedro with coconut oil, candied ginger and green pepper.
• Venison fillet, seasonal vegetables and mascarpone.
• Veal filet mignon sautéed in clarified butter and truffle risotto.
• Sliced duck breast with honey and “époisses” sauce.
• Roast capon with Albufera sauce.
• Farmhouse brie with truffled mascarpone.
• Pata Negra Iberian sausages.
• Chicken with morel mushrooms.
• Aged Comté, Manchego or Gouda cheese.
• Dark chocolate ganache.
Serve at 7ºC