Cremant de Bourgogne MG

Made the same way as Champagne by a Chablis grower, with no sugar added at the end - bone dry, salty and lemony, and in a magnum.

A bone-dry sparkling from Clotilde Davenne, who spent seventeen years making Chablis before starting her own estate in the hamlet of Préhy. Ripe apple and lemon, a little bread from eighteen months resting on its yeast, and a salty tang through a long, dry finish. Fine, delicate bubbles, lighter than most Champagne. Poured from a magnum.