Champagne Brut Nature Grand Cru Blanc de Blancs. This means that we are in the presence of a super-dry sparkling wine. Brut Nature, in fact, indicates that after disgorgement the bottle is refilled only with wine, without sugar. Grand Cru, on the other hand, is the classification level of the vineyards, which, in this case, are located in the Cramant area. Finally, Blanc de Blancs indicates a white Champagne, made only from white grapes. And that, in Champagne, means only with Chardonnay grapes. Not indicated on the label, however, but important to know, is this Maison's habit of subjecting its bases, i.e., the wines used to make Champagne, to what is known as malolactic fermentation, which is useful for slightly reducing the freshness of the wines, acquiring greater aromatic complexity. After bottling, in this case, the wines remain in contact with the lees for no less than 48 months. In addition to the so-called frothing, therefore, Champagne is greatly enriched precisely because of the slow release of aromatic substances by the yeasts. Last special feature. In the cuvée, that is, in the blending of the base wines to produce Champagne, in this case the producer also adds 15 percent of reserve wines, that is, wines produced from previous vintages. The combination of these practices therefore make us think of a wine of beautiful finesse but also complexity. A Champagne to uncork when dinner is the very fine. Seafood, oysters, shellfish and crustaceans are ideal snack companions.