Pale gold with fine bubbles, delicate floral aromas with pineapple and white fruit notes, refreshing crip and delicate.
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|Serve with||ﬁsh dishes, scallops, poultry in a creamy sauce, fruit salad with pears and blue cheese|
|Name||Veuve Chapelle Brut|
The grapes were de-stalked and then gently pressed to extract the juice. The must obtained was fermented in stainless steel tanks at a controlled temperature of no more than 18-20C. It was then re-fermented, at controlled temperatures, in pressurised tanks. Local yeasts are used for the "prise de mousse". The wine is made sparkling following the Charmat method.