All champagnes are produced from a second fermentation within the bottle - essentially Champagne is first made into wine, bottled and then turned into Champagne. Because the bottle is sealed during this second fermentation the resulting carbon dioxide released has nowhere to escape to so is dissolved into the liquid. The yeast that is present in the aging bottle of champagne adds a delicious bready or toasty character to the finished wine and this is no exception, the soft stream of bubbles release hints of soft summer fruit and flowers. On the palate the champagne is soft and elegant with hints of peach and apricot whilst the fresh acidity leaves you refreshed and ready for more!
