Pinot Noir

Citrus peel and yuzu rise first, followed by red forest fruit and a fine mineral note. The palate is precise and finely layered, combining delicate fragrance with real power and structure. A persistent mousse and vivid acidity keep the finish focused, long and quietly complex. Serve in generous white-wine glasses with lobster, salmon, roast poultry or delicate mushroom dishes.

Golden with warm orange highlights and exceptionally fine, regular bubbles. Williams pear and redcurrant lead into hot pastry, baked apple, white chocolate and hazelnut. Concentrated yet refined, the palate is silky and velvety, with smoky depth, powdery salinity and energetic freshness carrying the wine into a precise, graceful and persistent finish.

Ripe red fruit leads, followed by cherry biscuit, delicate pastry flakes, sea salt and chalky spice. The palate is vinous and generous rather than sharply linear, with equal parts Chardonnay and Pinot Noir bringing elegance and depth. Savoury, dry and lightly crunchy through the finish, it offers richness without losing its poised freshness.

Made entirely from Pinot Noir, this Champagne has more vinous weight than a typical aperitif style. Red apple, citrus peel and light toast lead to a dry, gently savoury close.

Deep gold with a faint copper cast, opening on red cherry, wild strawberry, baked apple and citrus peel. Brioche and toasted nuts add depth before a powerful, vinous palate takes over, shaped by tart red fruit, chalky earth and lively acidity. Bone-dry and savoury, it finishes long, clean and mineral, with fruit and structure in equal measure.

Copper-rose in colour, with fine bubbles and a vivid nose of redcurrant, sour cherry, wild strawberry and violet. A discreet lemon note brings lift. The palate is lively and chalky, capturing ripe red fruit without heaviness, then narrowing into a fresh, refined and gently saline finish. Excellent with sushi, cured ham or roast poultry.

Blood orange, wild strawberry and cranberry lead a vivid, fruit-forward nose, with black cherry and a quiet layer of toasted brioche underneath. The palate is generous but brisk, combining ripe red fruit with grapefruit lift and fine, lively bubbles. Rich in flavour without feeling heavy, it finishes fresh and tangy. Serve with salmon, duck, charcuterie or a berry-accented dessert.

Candied citrus, kiwi and fresh lemon lead a bright, focused bouquet, with white fruit, ginger and a gentle brioche note adding depth. Low dosage keeps the palate taut and precise, while fine bubbles and a chalky mineral line carry the flavours cleanly. Serve well chilled with oysters, sashimi or gougères.