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Champagne Valentin Leflaive - Oger Les Peignottes 20-30 is a Blanc de Blancs Extra-Brut Grand Cru that expresses with strength and finesse the unique character of the terroir of Les Peignottes , within the prestigious Côte des Blancs. Made from 100% Chardonnay from vines over 55 years old located on clay-limestone soils facing south and southeast , this champagne combines density, structure and elegance thanks to sustainable viticulture, completely manual harvesting and a long aging period of 30 months on the lees.
In the glass, it offers a complex and powerful aromatic profile : notes of candied fruit, blood orange and mint poivrée , along with nuances of brioche and vanilla that add depth and richness to the style. The palate is structured and opulent , with lively acidity and a lingering finish with saline nuances that reflect the mineral hallmark of its origin.
This gastronomic champagne is perfectly enjoyed at temperatures between 8°C and 10°C and is ideal with elegant fish dishes such as salt-crusted turbot with citrus or delicate seafood , enhancing both its complexity and freshness.
Net weight:
Champagne Valentin Leflaive - Oger Les Peignottes 20-30 is a Blanc de Blancs Extra-Brut Grand Cru that expresses with strength and finesse the unique character of the terroir of Les Peignottes , within the prestigious Côte des Blancs. Made from 100% Chardonnay from vines over 55 years old located on clay-limestone soils facing south and southeast , this champagne combines density, structure and elegance thanks to sustainable viticulture, completely manual harvesting and a long aging period of 30 months on the lees.
In the glass, it offers a complex and powerful aromatic profile : notes of candied fruit, blood orange and mint poivrée , along with nuances of brioche and vanilla that add depth and richness to the style. The palate is structured and opulent , with lively acidity and a lingering finish with saline nuances that reflect the mineral hallmark of its origin.
This gastronomic champagne is perfectly enjoyed at temperatures between 8°C and 10°C and is ideal with elegant fish dishes such as salt-crusted turbot with citrus or delicate seafood , enhancing both its complexity and freshness.