
Cuvée Unik
Blanc de Blancs - 100 % Chardonnay
Crafted from the finest Chardonnay grapes of our vineyards, Cuvée L’UNIK Blanc de Blancs is an elegant Brut Champagne, perfect for lovers of refined and pure wines.
We recommend serving it at a temperature of 9 to 12°C in a tall, slender flute.
Limited and numbered edition: 1,500 bottles per vintage.
Sold in a premium gift box.
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Vinification
This Champagne is crafted exclusively from white grapes, Chardonnay, from the 2015 and 2016 harvests. Vinified in enamel and stainless steel tanks, this blend of reserve wines, made as a pure cuvée, reaches its full expression after extended aging in the cellar, revealing buttery and brioche notes.
Dosage : Extra brut, (4 g of sugar / l.) g/l.
Terroir : Vineyard with clay-limestone soil, cultivated with sustainable viticulture practices
Tasting
This Champagne presents a silky and fluid pale golden robe, with deep lemon-yellow reflections. Fine, lively bubbles create a persistent ring, offering a fresh and nuanced visual impression.
The first nose reveals delicate floral aromas of acacia, fresh rose, poppy, and linden, accompanied by hints of apple and white peach. Aeration unveils pure mineral notes—iodine and limestone—along with nuances of lemon zest, blanched almond, and candied grapefruit peel, subtly infused with verbena and tea.
The attack is smooth and fresh, with a creamy, well-integrated effervescence. The Champagne develops a juicy and refined fruit character, balanced by a lively citrus-driven acidity. The mid-palate is structured around a sandy-limestone minerality, adding fluidity, elegance, salinity, and length. The finish is light, brioche-like, and lemony, with iodine hints that linger, leaving a silky and delicate sensation.
Food and wine pairing
Seafood & Shellfish
- Sesame-crusted cod sashimi
- Crab medallions with lemon-thyme whipped cream
- Stuffed whelks and clams
- Scallop carpaccio with Parmesan foam
- Seared scallops with oyster jus and licorice
Refined Dishes
- Seafood risotto
- Parmesan panna cotta
- Miso-marinated prawns with almonds and coconut
- Seabass fillet with a light crayfish cream sauce
- Turbot with beurre blanc sauce and tender turnips
- Tuna with vanilla-infused leeks and asparagus cream
Cheese Pairing
- Saint-Félicien
- Fresh Brillat-Savarin