Assembly in this case is important. In this Brut Authentique of Pierre Gobillard is, in fact, 30% Chardonnay grapes, 30% Pinot Noir and 40% Meunier, all from vineyards classified Premier Cru and all from the 2009 vintage. To them, as is common practice in Champagne, a small percentage of reserve wines from previous vintages is added. A complex blend, then, with all the basic grapes of Champagne, each responsible for a part of the final taste. And greater depth and complexity, guaranteed by older wines that have been jealously guarded in the cellar for months just for this purpose. Fermentation in stainless steel, then malolactic conversion, and 24 months on the lees do the rest. Golden yellow colour, the perlage is abundant but not excessive and the bubbles are well integrated into the wine. On the nose, it is round and ripe, with aromas of dried fruit and a touch of honey. In the mouth, however, it is rich in body, with lively and clear-cut hints that recall the same sensations perceived by the nose. A wine that is good right away but that does not disdain to stay a few more years in the cellar waiting for the right occasion. The one where the fish menu enhances a day of celebration.