The champagne, in demi-sec version, according to Pol Roger. To understand, sugary dosage at 35 gr./lt. (The maison maintains, precisely, they are 34).
The three classic cepages champenois, in equal parts and coming from 30 different cru. There are: the Pinot Noir, coming from the Reims Mountain, the Pinot Meunier, from the Marne Valley and the Chardonnay, from the Côte des Blancs. This cuvée, to which a 25% reserve wine is added, lasts four years, at least, on yeasts.
The result? Surprising for ... dryness. But not just that. Paradoxically, I've been drinking champagne brut, and perceiving them, very dosed, unbalanced doses. Nevertheless, as always, everything revolves around mastery and the magic of balance.
You expect a liquid, very sweet. Instead, it is so explicit the balancing between dosage and acidic verve, that originates exquisitely harmonious sips, with so many greetings to sweet feelings, put on the edge.
I find all the style and the maîtrise of the maison, of course, but there is also so much stuff, not only verticality. Sweet spices, in massive doses, dried fruits and finely boisée tones, with date and caramel, to embellish.
In the mouth, shrill and structure are intermingled elegantly. Sips full of incredible acidity, with very high cleaning power, which, gastronomically, make me prefer pairing with cheeses, rather than sweet.