Book

Lallier's Cuvée Book combines Pinot Noir (70 per cent) and Chardonnay (30 per cent) from historic Grand Cru sites. Two thirds come from the harvest year, one third from reserve wines. The grapes are pressed by hand, after which the champagne rests in the cellar for five years. The result is a fresh, complex Brut with a long finish. On the palate it is velvety and balanced, the very light dosage leaving plenty of room for its origins.

Serve it at 8 to 10 °C in a tall glass and give it a little time, as it develops over several minutes in the glass. It works as an aperitif, but equally accompanies fish and seafood.