Eric Rodez Grand Cru Cuvee des Crayeres Ambonnay Grand Cru Brut, Champagne, France NV Methode Cap Classique The aromatisation process of Barolo

The aromatisation process of Barolo is carried out through a cold infusion in a hydro-alcoholic solution of cinchona bark

Tasted February 2016

chalky undertow to the well-meshed flavors of Asian pear

which covers the range of white and citrus fruits

concentration and an attractive tension

Eric Rodez Grand Cru Cuvee des Crayeres Ambonnay Grand Cru Brut, Champagne, France NV Methode Cap Classique The aromatisation process of BaroloA rich and textured Champagne with half of the base wine fermented in small oak casks. Tasting notes of orange blossoms, baked brioche, strawberries, cream, and lithe minerality with bright acid on the finish. A Champagne for someone who prefers a more opulent, elegant style!