Recommended by Flaschenpöstlern: Champagne brut Un jour de 1911 goes well with oysters, shellfish and fish dishes. Our recommendation: Drink this sparkling wine at slightly chilled 8°-10°C.

Méthode champenoise - hand picking of the grapes; after pressing with an old vertical tree press, only the first and therefore the best part obtained (called cuvée) is carefully fermented. Blend the base wines, bottling and adding sugar and yeast to start the second fermentation, which can last up to 3 months. Subsequent lying (sur lattes) maturation on the sediment for 3 years in the old chalk cellars. During this time, the champagne acquires its characteristic aromas. The bottles are then stored in slanted desks (pupitres) and turned and tilted daily until the bottles stand vertically upside down. This process is called shaking (remuage). Removal of the depot (degorgement) which has collected in this way in the bottleneck and replenishment of the lost amount by adding a small shipping dosage. Production: 1911 bottles a year.

Allergy information: Contains sulfites