The dosage (added sugar at bottling) is at 8 grams per litre. The Brut Tradition was aged in bottle on lees for 3 years.
This non-vintage Champagne wine comes in an elegant and quite pale a lemon-yellow color. Bright and shiny, it looks pleasing.
The nose is equally vibrant, filled with fresh and zesty citrus notes of crisp lemon juice and lime with hints of blood orange. Add some ripe apricot to the aromatic profile for some more fruity richness, and more importantly, subtle leesy notes of toasted bread and brioche with a touch of smokiness for an overall discrete but fine nose.
The palate displays a crisp mineral acidity, underlined by touches of vegetal character, a little greenness at first, like grass and straw.
Dig further into the wine and the tasting experience will take you much beyond this first impression. You will find a Champagne with crisp and zesty flavors of lime and yellow grapefruit. Once the wine has breathed up a little into your glass, and the initially-frantic bubbles (see video below) calm down a little, the wine actually feels very smooth with a rich velvety texture.
Just like detected on the nose, flavors are elegant with several layers of citrusy freshness, fruity richness from ripe apricot notes, and a rounded brioche and hazelnut leesiness to smooth things up even further.
An interesting and characterful Champagne wine, bringing plenty of minerality and tension from a crisp acidity, yet combining it with fresh fruit aromas and subtle buttery sweetness from its ageing on lees.