
La Cuvée Sybaris
Oak Barrel Fermentation
Cuvée Sybaris is a haute couture Champagne, designed for refined tasting experiences alongside exceptional gastronomic pairings.
We recommend serving it at a temperature of 6 to 8°C in a tall, curved flute.
Sybaris can be enjoyed in multiple ways :
- Late morning, ideal for wine connoisseurs seeking to awaken the palate.
- Lunch, paired with organic and natural cuisine.
- Dinner, complementing sophisticated and delicate dishes.
Caution: Best avoided with heavily sweet desserts.
Cépages
Récompenses


Vinification
Alcoholic fermentation, vinification, and aging are exclusively conducted in oak barrels. A blend of current vintage wines with reserve wines aged one year or more, also in oak barrels.
Malolactic fermentation completed.
Dosage : Extra brut, (5 g / litre) g/l.
Tasting
This Champagne presents a bright, fluid pale golden hue with subtle green reflections. Fine and lively bubbles create a delicate ring, promising a fresh and nuanced experience.
The first nose reveals subtle vanilla and toasted notes, alongside hints of candied lemon, ginger, white peach, brioche, and cashew nut. As the Champagne aerates, it unveils fresh aromas of lemongrass, bergamot, raspberry, cherry, pomelo, and iodine, complemented by nuances of quince, honey, honeysuckle, and frangipane almond.
The attack is crisp and fresh, with a creamy, well-integrated effervescence. The Champagne reveals a juicy yet structured fruit profile, supported by a well-balanced citrus acidity. The mid-palate is defined by a clay-limestone minerality, adding depth, fine tannins, and a lively freshness that lingers through the finish. The oak influence is subtle yet refined, enhancing texture without overpowering. The finish expresses concentrated fruit flavors, continuously uplifted by a remarkable sense of natural freshness.
Food and wine pairing
Seafood & Shellfish
- Sea bream carpaccio with orange vinegar and a touch of wasabi
- Lobster with fennel
- Sautéed red-clawed crayfish with creamy ratte potato and morel soup
- Lightly seared scallops in Parmesan broth with chervil coulis
- Shellfish cappuccino infused with porcini mushrooms
- Pike-perch with lamb’s lettuce pesto
Refined Meat Dishes
- Roasted cod fillet with parsnip cream, veal jus, and toasted hazelnut emulsion
- Crushed ratte potatoes confit in truffle oil, shallots, and crayfish
- Veal fillet with chicory and spiced bread
- Chicken oyster with wild mushrooms and saffron emulsion
- Spring lamb Navarin stew
Cheese Pairing
- Whipped Chaource cheese with chestnut cream
- 24-month aged Comté