To the eye, golden hue with bright amber tints. Gentle, ultra fine and even bubbles. The complex bouquet is reminiscent of juicy, ripe, almost exotic fruit (mango), cocoa beans and white chocolate with a hint of smoke

On the nose, aeration takes the intensity up a notch as sweeter, deeper aromas of malt and black truffle start to emerge. These are testament to the extra years spent ageing on the lees created by the second fermentation. This depth of aroma is complete, more mature, rare and captivating.

In the mouth, the palate is velvety and sensual, precise yet mellow. The bubbles are so fine as to be almost sheer, caressing and ethereal, like an array of delicate silk veils in a myriad of shades. The palate is exceptionally precise, with the various elements concentrated to the point of retaining only the wine’s essence: a powdery and chalky texture – harking back to the limestone soils of the Cristal vineyards – and an elegant, long, refined freshness. The wine’s length and graceful tension create a real sensation of tranquillity

57% Pinot Noir, 43% Chardonnay

The strength and finesse of Cristal are perfectly suited to delicate foods. It is a flattering accompaniment to caviar, fish and shellfish such as scallops, John Dory, lobster and crayfish

Serve at a temperature of 8°C (46°F) to 10°C (50°F).  We recommend that you leave the bottle to cool in the refrigerator for 2 H.  Alternatively, immerse the bottle up to its neck in a champagne bucket filled with ice before serving.  Never cool the bottle in the freezer since this breaks the wine.

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