Vibrant, crisp green apple, pear and peach flavours are accented by notes of lemon zest, toasted biscuit, honeycomb and dried white flowers. Finishes with a refreshing jolt of acidity. Drink now

An extremely well-balanced, wonderfully refined and light Champagne which cannot fail to seduce Champagne lovers. Sélection Brut releases unwavering aromas of white fruit, apple and raspberry to glorious effect. Generally appreciated for its spontaneity, this is the perfect Champagne for sharing, for any occasion or situation. Two to three years cellar-ageing brings lovely balance, while maintaining appealing freshness.

The colour has a slight tinge of pink from the Pinot Noir portion of the blend. The palate is well structured and elegant, with crisp apple and citrus elements from the fresh acidity of the grapes. This freshness is complexed with the yeasty nuttiness that is derived from 24 months of aging on the yeast lees in the bottle. The dosage sweetness added on disgorging is minimal and balances the finish on the palate perfectly. Together these characteristics produce a wine of great complexity that fill the mouth over the length of the whole palate. The overall richness weight and structure of the wine will see it greatly improve with further careful cellaring over the next 10 years.

Tsarine is made by Chanoine Frères, which was founded in 1730; only the house of Ruinart is older. The Tsarine Cuvee Champagne was originally created in honour of the Russian tsars, since Russia was a major export market for champagne in the nineteenth century. The cepage is approximately 33% pinot noir, 33% pinot meuniere and 34% chardonnay. Golden hues highlight the aspect of this cuvée, imparting brightness and elegance. Delicate effervescence is enhanced by a chorus of fine bubbles. Aromas are expressed gradually on notes of mirabelle plum and freshly picked grape blossoms. Yellow fruit flavours peach, apricot and nectarine gradually blend with those of bitter orange, producing a well-balanced wine with remarkable breadth that finishes on lemony notes.

With a crisp pink color, this wine offers a gentle balance between acidulated aromas with notes of white blossom and small red fruit like raspberry and redcurrant. Its fine bubbles promise a delightful roundness in the mouth, which reveals all the subtlety of Pinot Noir. Underscored by a pleasant vivacity and sustained fruit, Perle d'Aurore is a delicate Crémant de Bourgogne that can be drunk in any circumstances.

Its yellow in colour with hints of green and gold show its fine bubbles in a lovely light. The nose opens on white blossom then citrus, before developing pleasant buttery and brioche notes. Full and rounded in the mouth, with a certain vivacity, and complex secondary aromas that evolve over time, delighting the taste buds. The harmony and elegance of Perle d'Ivoire makes a match for a wide variety of dishes, from the simplest to the most exotic. The grapes come mainly from the north of Burgundy (Yonne, Chatillonnais) and the south (Mâconnais). Gentle pneumatic pressing respects the fruit, and separate handling of the juice produces musts of great quality. Cold settling followed by fermentation in temperature-controlled vats preserves the personality of the wine, in particular its aromas. Once the bubbles have formed in the bottles, Perle d'Ivoire ages on laths for more than 18 months, enhancing the wine and bringing great elegance. Crémant de Bourgogne has been an Appellation dOrigine Contrôlée since 1975. It covers a particularly large territory that stretches from the north of Burgundy to the south, covering the Chablis region, the Châtillonnais, the Côte de Nuits and the Côte de Beaune, the Côte Chalonnaise, the Côte Mâconnaise, and into the Beaujolais. Such diversity means that a wide range of different base wines can be created that reflect their terroir. This allows for the creation of subtle blends to achieve the perfect balance for each cuvée and to bring out the qualities of each varietal: Pinot Noir for fruit, structure and vinosity; Chardonnay for freshness and elegance; Gamay for tastiness; and Aligoté for vivacity. Empowered by more than 130 years of history and expertise, creativity and respect for the terroir are the fundamentals of the Louis Bouillot philosophy.