Jean Baptiste Prevost, winemaker at the Pol Couronne winery, writes: "Creating an Extra Brut is always a challenge for chefs de cave who have to deal with an extremely low dosage while mixing exceptional wines. But, we would add, when the experiment is successful (as in this case) the result is always surprising. Extra Brut, Blanc de Blancs, this Champagne is made from 100% Chardonnay grapes from a village classified as Grand Cru. In other words, the ultimate in Blanc de Blancs Champagne. 70% of the base wine comes from the latest available vintage. To this is added about 30% reserve wine from three previous vintages. The bases, and this is an interesting peculiarity, also undergo malolactic fermentation after the alcoholic fermentation. Finally, the cuvée is bottled and left to mature on the lees for 42 months. Pale gold in colour with fine, lively, slightly silvery bubbles. The nose reveals notes of lemon and Granny Smith apple. Crisp at first, followed by notes of brioche. In the mouth, it reveals itself to be an elegant champagne, with pleasant citrus notes making it fresh and drinkable. On the table it goes well with classic seafood plateau, fish carpaccio and tuna tartare.