||White sparkling classic method brut
||15% Chardonnay, 85% Pinot Nero
||The first fermentation avvine at a temperature of 20 ° C, for 10 days with the yeast. The second alcoholic fermentation takes place in the bottle, at 12 ° C for a period of 6 weeks.
||Aged in bottle for 36 months on the lees.
||It goes well with meat dishes such as smoked duck breast and crustaceans (lobster).
||Price Veuve Doussot Champagne Brut HK$ 320.00