The Vértice saga, bubbles from Douro

My thoughts fly away when I try to listen to what the assisting winemaker Pedro Guedes has to tell. About an imaginary triangel between USA, Portugal and France. Knowledge from the famous producer of sparkling wine in Napa Valley, Schramsberg, in combination with unique grapes and terroir in the highest part of the Douro valley, to make a product with French roots, in a traditionel manner just as in Champagne. Vértice – where three sides come together?

This slideshow requires JavaScript.

We stand in a large building, in what at the outside mostly resembles an old factory. Despite the heat outside it is chilly. And a bit hard to hear. Glass clinking, machines making noise, people talking. The bottling line makes the most of the noise and the sound flies between stainless steel tanks, hard concrete walls and the tin roof high above us. Caves Transmontana’s employees are putting the base wine in bottles. The wine that in a traditional way will ferment a second time in bottle to become the festive, effervescent bubbly beverage, Vinho Espumante do Douro D.O.C.

Pedro starts to tell the saga of how it came about that an American started production of sparkling wine high up in the Douro valley. In the little village Alijó where we are today. It does not take long before the winemaker Celso Pereira joins us and continues to take us through the fascinating story.

My own thoughts have got caught on the saga hook in the noise; “What’s the story behind the wine? Tell it! People love a good story.” Who said so? Probably not a single one, rather my own condensation. Marketing? Yes of course. However, this is also a story about love, friendship and enthusiasm. The criteria for a good story are surely met in this case, considering the nearly implausible coincidences, leading to the start of the project Caves Transmontanas and the brand Vértice, even if the story today have reached the considerable age of more than 30 years.

It starts as a love story. Once upon a time, in the beginning of the 80ies, there was a Portuguese man, working in the port wine industry, who went to a party. There he meets the daughter of an American engineer. The engineer is on a temporary visit to Porto to work with maintenance of one of the many bridges. The daughter has come along. Love blossoms. They get married and will share their time between Portugal and the US.

Pedro Guedes and Celso Pereira, Caves Transmontanas
Pedro Guedes och Celso Pereira, Caves Transmontanas.

The love story’s Portuguese man, João Rui Carvalho Maia, was growing grapes in Douro and wanted to develop his knowledge. He goes to Napa Valley, California, and gets a temporary job at Schramsberg. When it is time for salary he does not want to get paid. He was there to learn, he explained. The owner, Jack Davies, was mightily surprised and interested. João and Jack became friends and some years later Jack went on holiday and paid João a visit in Portugal. Well, even if it was vacation, he noticed the potential for wine production in Portugal. And not any wine, but the speciality of Schramsberg. Sparkling wine.

Why in Alijó? Our own journey to come here was long, on winding narrow roads, and it feels a bit like the end of the world. The answer is careful investigations led by Schramsberg’s team with Jack Davies and his winemaker at the forefront. The choice was between Bairrada, with tradition to make sparkling wine, the damp Minho, which gave almost unripe grapes with high acidity, and so the homeland of João, the Douro.

Cima Corgo, furtherst into the Douro valley, won the game. Vineyards at high altitude, around 600 meters, attracted the interest. Additionally, there is granite soil around Alijó, unlike the rest of Douro where schist is found almost everywhere. Granite is good for sparkling, thinks Celso. In Alijó the wish list was fulfilled. The conditions were the right ones.

 

Vineyards in Alíjo, Cima Corgo, Douro

Four years of studies to select grape varieties followed. Indigenous grapes should be used, that decision was already made. The world was already at that time full of sparkling made from Chardonnay and Pinot Noir. Douro, on the other hand, was full of alternatives. 35 varieties was sifted down to a preferred choice of four.

1988 was Jack Davies ready to hit the start button and Caves Transmontanas was established. The next year Celso Pereira joins as winemaker. He then knows the project very well, as his previous position was at the local cooperative Caves Riba-Tua e Pinhão, which had been involved in prestudies and microvinifications together with Schramsberg’s team since 1984.

Today Caves Transmontanas is an acknowledged producer. The wines are known to be among the best from Portugal when it comes to sparkling. And, the company stands on their own Portuguese legs, accomplished after Jack Davies passed away in 1998 and the family four years later sold its shares to a group of investors. “But,” underlines Pedro, “we still have contact with the American winemaker and work with development of our products.”

Celso Pereira, Vértice

Dedication and interest drives for both of them curiosity and deepened studies in the area of oenology. Even in this place, almost at the end of the world, the level of education is high and the urge for research is unleashed. Experiments are frequent. One example is the use of barrels, a relatively new practice. French oak. No new barrels, but well used. It is the very small dose of oxygen, provided by the barrels to the base wine, that is sought, not any oak flavours. And, indeed, there have been some trials with Chardonnay and Pinot Noir. However, focus on the traditional grape varieties is still the main strategy.

Have you heard of Gouveio, Viosinho and Rabigato? These are the three green grape varieties selected already 25 years ago. High level of acidity and neutral in flavour, to allow the aromas and complexity from the second fermentation to flourish. “You can’t make sparkling from aromatic grapes, as Muscadel or Sauvignon Blanc,” explains Celso. “Okey, of course you can. But it will be a completely different kind of sparkling compared to what we want to make.”

The black Touriga Franca was also included in the original selection. Simply because there was plenty of it. A necessity in order to get enough grape material when production started. Today declining. Admittedly Touriga Franca gives nice flavours of wild strawberries after the first fermentation, but it is not the optimal choice when it comes to improving the base wine during maturation. Today the total share of Touriga Franca is not more than 20-30%, compared to approximately 75% at the start. Beside these four main varieties, is Malvasia Fina, among others, used.

“What are the greatest challenges to make a good sparkling wine?” we ask. Celso thinks a moment, then comes a two-tier response; “First, to make the quality, each year, very, very similar, regardless of what happened during the harvest. Second, try to improve the quality each year.” The following discussion shows that is a complex matter.

For example, to each year choose the best Gouveio for the two premium wines. Which of the growers’ grapes are the best this year? Which of their plots? It is about understanding what happens during vinification, especially when new approaches are taken to improve the quality. What does barrel maturation imply for Rabigato? For Gouveio? And not least, how to make the blend.

Vértice oak barrels

“The art of blending, I think, is one of the most difficult in the wine business. You have some barrels of Gouveio and some of Rabigato. You make small blends and try to build something and go all the way to the top. And this is very, very, very difficult.”

Ultimately it is about the grapes. “If you don’t have grapes, you cannot make good wine,” Celso says. “In my opinion, making wonderful wine, interesting wine, or a wine of personality, that means grapes. Second grapes. And third grapes. If you don’t have grapes, none, not even the best in the world, can come here and make better wine than myself or you.”

“The challenge is the grapes. To understand. To go to the growers, to taste the grapes.” Celso explains that the grower, he maybe has four hectars, but all grapes have not the same profile. He has to make the choices and divide the grapes before harvest. “And you taste the grapes. Okey, let’s keep these to one tank and the other to another. Do you understand? That is to make wine. To go to the land and understand what is happening. Wine is not made in the lab with analyses. To select and make the best choices before and during the harvest, that is 80% of the job to make a good wine.”

But Caves Transmontanas does not own any vineyards. How is the grape material secured? The answer is short and all about business: “contracts”.

It turns out that Jack Davies tied the growers to the project from the very start. He provided vine cuttings. And he provided contracts, that included instructions for how to take care of the vines, cutting and pruning. Control. The same contracts are still valid today, 25 years later. And the same growers, all but one.

“The good thing is that you get grapes from different places. Different Gouveio, different Viosinho, different Rabigato. On the other hand, you have much more to control.”

Caves Transmontanas Vértice bottles

Vinification in short. Early harvest, in the end of August/start of September, to get grapes with high level of acidity. Harvest by hand in early morning, small cases of 20 kg. As soon as the grapes arrives to the winery they are put in the fridge for 12 hours to cool them to eight degrees. Gentle pressing in a pneumatic press, where each variety is treated differently based on the size of the berries. Separate vinification of grapes and plots based on the decisions made before harvest. When the base wine is ready, blending and then the traditional method where the second fermentation takes place in the bottle. Then maturation in bottle on the lees, different length of time for the four different cuvées.

So what is the result, what do we experience in the glass? Common for the four tasted wine is a distinctive style. An impression and feeling difficult to capture in words.

Vertice RoséVértice Rosé 2011.
Mostly Touriga Franca (75-80%), one year on the lees and 10 gr dosage. Degorged July 2013.
Salmon pink in colour. Medium nose, fresh dominated by wild strawberries. Light, with nice fresh acidity, dry impression and a bit larger size of the bubbles. Fruity of red berries, loads of wild strawberries, spiced by a touch of smokiness. Good length.
The wild strawberry wine. Simple, refreshing. A picture of an arbor pops up in the headd and synthesises the impression.

Vertice Cuvée ReservaVértice Cuvée Reserva Bruto 2010.
A blend of Malvasia Fina, Gouveio, Viosinho, Rabigato and a little dash of Touriga Franca. Two years on the lees, 6 gr dosage. Degorged June 2013.
Yellow with copper nuances. Big, fruity nose with elements of bread. Light, with fresh acidity and nice mousse. Fruity, green apples, a bit smokiness and minerality, some complexity. Good, palate filling fruity length.
A small jump up in quality compared to the rosé. Good everyday bubbles or something for the student reception.

Vértice MillésimeVértice Millésime 2009.
A cuvée of the best grapes from the preferred varieties; Gouveio, Viosinho, Rabigato. A part of the base wine matured in old barrels. 3 gr dosage. Degorged September 2013.
Beautiful yellow hue. On the nose pronounced aromas of bread, a bit smokiness and mature fruitiness. Medium bodied, dry fresh acidity and lovely mousse. Complex flavours with apples, bread, minerality and a touch of oak. Delicious aftertaste. 
Very good. Rich, mellow feeling, lovely complexity. French style in Portuguese dress.

Vértice GouveioVértice Gouveio Bruto 2006.
All Gouveio, six years on the lees, no dosage. Degorged September 2013.
Beautiful yellow hue. Pronounced bready aromas, brioche. Medium bodied, dry with medium plus acidity and light mousse. On the palate mature fruit dominated by more than overripe apples. A tough of minerality and smokiness. Good length.
Oh yes, the qualities are there, mature and interesting, however not a perfect match to our personal preferences.

Vértice Millésime 2009 becomes our outstanding favourit. Full of character, a strong contender to good crémant and basic champagne. We buy a bottle to enjoy later that evening. Would have loved to put some in the baggage, but the weight stops us. Perhaps this might show up in Sweden? Local grape varieties evoke interest among wine enthusiasts and variation is always nice.

Finally we can note that the time of degorgement is clearly stated on the back label of all Caves Transmontanas’ wines. In this matter, they are ahead of most of their French models.

Vértice Cuvée Reserva 2010

Note. Vértice is Portuguese for vertex, a concept someone more well-versed in the mysteries of mathematics can explain better. Googleography says a special kind of point that refers to the intersections of a geometric figure. The imaginary triangle of Portugal, USA, Frankrike? Or the intersection of the best?
We visited Caves Transmontanas in May 2014.

Porto, slopes and bubbles

The buzz from the street outside our hotel on Rua do Almada in Porto reaches our room on the first floor. It is hot and the French balcony doors are slightly open. The air condition hums a bit and meets the happy partying voices on their way to the next bar. Garbage and goods trucks take over in the early morning hours. It feels good. The city of Porto is alive, around the clock.

San Bento railway station in Porto

 

Porto fascinates. We stand outside the railway station São Bento after having admired its azulejos. The white and blue ceramic tiles inside have painted beautiful historic motives. Picks up the map. Oh yes, we still prefer the oldfashioned paper map. Unbeatable for folding out and within seconds get both detail and overview.

Now we look at the map and the streets going in all directions. Upwards, downwards, sidewards. We need quite a moment to orient ourselves. The sheet of the paper map is flat. The real Porto is leaning, leaning in all directions.

Slopes, slopes, slops. The elevation from Douro and the square in the world heritage appointed district Ribeira, up to the fancy Avenida dos Aliados is significant. But the hills stretch out also in the other direction. We will just have to choose. Either we get an automatic fitness improvement, or we will have to stroll slowly around the city. Slopes, slopes, slopes.

This slideshow requires JavaScript.

Also the buildings in Porto capture our interest. Many beautiful old houses. But fancy, refurbished ones stand side by side with real hovels. Abandoned by their owners during economically dark times. Partly roofless, windowless, sometimes even without walls. Open to the elements. Ingested of weeds. Stone and mortar decadence.

The sight of a telephone booth creates comments. Just think how exterminated they have been from our Swedish everyday living. Now we stop and stare at the rainbow coloured booth with carpet outside. Raises the mobile and snaps. Soon we get used to them. There are plenty of phone booths in Porto. Although red turns out to be the predominant colour.

It was the helpful receptionist who immediately handed us the map. We did not even had to ask. First key, then map. He unfolded it and drew quickly two circles.

“Here you find the famous bookshop, Livraria Lello. Here is the Clérigos Church where you can walk up in the old tower, beautiful view.” “A glass of wine, where can we get that around here?” we ask. Quickly a third circle landed on the map. “Café Guarany, just around the corner, on Avenida dos Allados.”

 

Cafe Guarany Porto

Terras do Demo Brut 2012 Távora-VarosaThus, we start our first night in Porto at the café. In one glass a fresh Vinho Verde. He prefers bubbles. Portuguese bubbles? Not a big product in Sweden. Not a big product anywhere. Espumante. Método Clássico or Método Tradicional. So unusual that it is barely mentioned in the wine literature. But still, we will come across some nice acquaintances during our trip.

Terras do Demo Brut 2012. DOC Tàvora-Varosa, high altitude vineyards in a tiny area, sandwiched between the northern Douro and Dão in the South. 100% Malvasia Fina, traditional method from the cooperative in Távora. 
Aromatic notes, fruitiness and minerality. Light, dry with fresh acidity and nice mousse. On the palate yellow apples, relatively short length. Simple, light and refreshing in the warm May evening.

Later we also taste a sparkling wine from one of Portugal’s increasing number of young, female winemakers, Filipa Pato.

3B Non dosage Filipa Pato3B Brut Nature. A rosé, traditional method. The three b:s refer to the grape varieties Baga and Bical as well as the origin Bairrada. The bottle also declares Sem Dosagem. Sem Maquilhagem – “without dosage, without make-up”.
brioche notes together with greenish nuances and a lot of fruitiness: Raspberries with capital R. Dry, fresh with light mousse and good length. As a refreshing raspberry lemonade with character. One size bigger than the previous.

And there shall be more bubbles. When we the first night in Régua visit the excellent wine bar and restaurant Castas e Pratos and ask for a sparkling, then we are recommended a Vértice Cuvée Brut. We nod happily at the proposal. A foretaste can be fun. Because Celso Pereira, the winemaker, will we meet tomorrow.

Three men in one boat, the M.O.B. 2011. Silky elegance.

No man overboard this time. Instead three men onboard a common project. Three men – two wines. One white and one red. It was during a lunch with Jorge Serôdio Borges in Portuguese Douro valley this project came to our knowledge.

We visited Quinta do Passadouro, where Borges is winemaker. Had a lovely lunch in the garden. A pleasently warm day in mid May this year. We chatted about wine, enthusiasm and cooperation in the Douro valley. Then he mentioned this successful project.

Back home we managed to get a bottle of the red M.O.B. via the Swedish monopoly store. And now we have tasted the 2011, that is the premiere vintage. Now we are the enthusiastic ones. We found a wine that really captures our interest, a wine that talks with expressive dialect, a wine that shines of gorgeous slim and silky elegance.

The Strenght of 3 Winemakers

 

The three men are all well known personalities within their field, yes, Portuguese wine celebrities. Old friends that went to the same university and today have their own separate vineyards in the Douro valley. Since 2010 they also cooperate in a project named from their initials.

  • M for Jorge Moreira (Quinta do Poeira)
  • O for Francisco Olazabal (Quinta do Vale Meão)
  • B for Jorge Serôdio Borges (Wine & Soul, as well as winemaker at Passadouro)

The jointly owned company has the official name Moreira, Olazabal e Borges, Lda and leases Quinta do Corujão  in the eastern part of the Dão region, a bit south of the Douro valley. The cool climate vineyard, at appr. 500 meters elevation, comprises 12 hectar of poor granit soil. Good conditions for quality wine.

The premiere vintage of M.O.B. Tinto 2011 is a blend of indigenous Portuguese grape varieties: 40% Touriga Nacional, 30% Alfrocheiro, 15% Jaen and 5% Baga. The wine is partly fermented in stainless steel tanks, partly in lagares. 12 months on French oak, whereof a third new. Alcohol is at the pleasant level of 12,5%.

RM.O.B. Tinto 2011ed with a slight blue nuance, high intensity.
Lovely nose with a fresh, distinct expression pointing towards minerality. The fruitiness starts in tart red currants and cranberries, continues with strawberries and ends in blackberries and blueberries, spiced with a pinch of fresh herbs and floral impressions.
Medium bodied with crisp acidity and balanced, fine silky tannins. The palate repeats the scents and adds sloes and well integrated discrete oak. Tight, well structured, fresch and really dense between the flavor molecules. Great length. Exquisite.

M.O.B. is admittedly a masculine project, even the name sounds masculine, but the result is just the opposite. An beautiful feminine, slim and silky, elegant wine.

We have not been to Dão (yet), but well in Douro. Unfortunately, we did not meet with Jorge Moreira. Neither with Fransisco Olazabal, but we visited his Quinta do Vale Meão and had a very pleasent afternoon with his father Fransisco and sister Luisa.

But we did have the wonderful lunch with Jorge Serôdi Borges in the garden of Quinta da Passadouro and we also visited his and his wife Sandra Tavares’ own Wine & Soul. More about that later on.

M.O.B. Tinto 2011

 

Read more about M.O.B. on Sarah Ahmed’s blog “The Wine Detective”; A visit with MOB, not the mob – the Dão joint venture of Jorge Moreira, Francisco Olazabal & Jorge Serôdio Borges.

Fiskebäckskil in October

Believe it or not, but sometimes we skip the wine. A grey, windy autumn afternoon a nice cup of tea can be just the right thing. Especially when you are sitting just next to the sea. We went to the small fishing village Fiskebäckskil, had afternoon tea at Gullmarsstrand Hotel, and then strolled around the small, cobbled streets.

Fiskebäckskil is one of five small villages on the Swedish westcoast island Skaftö. We are in Bohuslän, next to the sea and the fjord Gullmarn. The village goes back to the 16th century but got its fame as a wealthy shipper village in the 1900ies. In the next century tourism started as it grew popular among the high society, wanting to experience summer resort life. Tourism is still at the heart of the village, and the island, even if its nature has changed.

The hotel Gullmarsstrand is built on the exact spot of the old seaside restaurang. But today it is a complete hotel with modern design and clean straight lines. The latest extension, designed by the renowned Swedish architect Gert Wingårdh, a nice “living room” welcomes us to Saturday afternoon tea. Afternoon tea the Swedish way. We get tasty small sandwiches, Gullmarsstrand’s scones and end with some sweet cakes on the plate. Lovely, just miss my favourite Earl Grey among the tea selection.

A stroll in Fiskebäckskil’s small cobbled streets is always nice. It is a peaceful village all year around, even if summertime is blossom time. But you do not go here to shop or to seek night life. No, you go here to relax, enjoy the sea and have some nice meals. This time of year we are almost alone. The big, fancy old captain houses are mostly owned by summer guests. In October it is quiet. Calm. Relaxing.

Remembering our visit to Champagne Pertois-Moriset in Le Mesnil

We had the cripsy “Oyster Champagne” in Evert’s boathouse the other week. A champagne made by the family Pertois-Moriset. It reminded us that is almost exactly one year since we sat down together with Vincent in their house in Le Mesnil, tasted and learnt about their lovely grand cru champagnes.

In the cellar of 13, Avenue de la République in Le Mesnil-sur-Oger exciting things are happening. The third generation has taken over the family business, determined to develop Champagne Pertois-Moriset into a producer of high rank.

We are in the heart of Champagne, in Côte des Blancs. As a string of pearls, the famous villages are laid out along the twenty kilometer long road from Epernay to the southeastern Bergères-lès-Vertus. Cramant, Avize, Oger and then Le Mesnil-sur-Oger, the last home for some really reputable producers such as Salon, Guy Charlemange and not least Pierre Peters, highly appreciated in Sweden.

It is in Le Mesnil we have found our new pearl; a grower champagne from Pertois-Moriset. Of course, the focus is on Blanc de Blancs. We are in the stronghold of Chardonnay, this Monday the 14th of October 2013.

Champage Pertois-Moriset winery in Le Mesnil

Pertois-Moriset is a producer making champagne from grapes grown in their own vineyards. That is the meaning of the French term ”récoltant-manipulant”, abbreviated to RM, which we can find in the producer number on the labels of the bottles. The rules only admit max 5% of the grapes to be bought from someone else. Pertois-Moriset has in that respect a good foundation, being in possession of as much as 18 hectars of vineyards.

Twelve hectar are classified grand cru in Côte des Blancs, whereof six in the village of Le Mesnil. The remaining six are found further south, in the Côte Sezanne area, around the villages Barbonne, Chantemerle and Bethon. Grapes from Côte Sezanne are only used to produce the entry-level champagne, Cuvée Sélection, which is made of 50% Chardonnay and 50% Pinot Noir.

Pertois-Moriset is a relatively young company,  established when the grandfather and grandmother of Cécile Pertois, both with deep roots in the wine growing families of Côte des Blancs, got married in 1951. In 1994 the second generation took over the baton; Cécile’s father and mother Dominique Pertois and Florence Launois. Cécile started to work in the company in 2001 and from 2005 also her husband, Vincent. Today the two of them are standing at the helm, after Dominque’s retirement in August this year.  Cécile is now responsible for the administration of the company and Vincent for the winemaking.

We talk to Vincent, who with great engagement describes the strategy to grow the production of Pertois-Moriset champagne. The absolute majority of the grapes has previously been sold to the big champagne houses. That is now changed and a much larger share will be directed to their own production. The current production is about 60.000 bottles per year, whereof about two thirds are exported. Sweden takes a minor share, the large markets are USA, Canada, England and Belgium.

The strategy is to develop and establish a house style, significantly increase the production and thus grow the sales of Champagne Pertois-Moriset, mainly by export. Investments have already been done in the cellar to enable the strategy.

 

We talk a little about the harvest, completed the week before our visit. Vincent, who had been afraid of complications due to the bad weather during the growing season and the late harvest, is satisfied. “A good harvest,” he says. “But we have not harvested this late since 1983 and 1987.” “Acidity and sugar levels are very good, but right now the fermentation is in progress; in spring we will know the outcome with certainty.”

Degorgement is made about six times per year. We consumers can see when it took place by looking at the edge of the cork where year and the number of the month have been burnt in. After degorgement the bottles will rest for at least six months before shipping.

Time to taste. We skip the entry-level champagne and go directly for three grand cru wines:

Pertois-Moriset Grand Réserve Brut, Grand Cru, Blanc de Blancs is a non-vintage with about 9 gram dosage. The wine we taste is based on the 2009 vintage with 20-25% reserve wine. In Sweden it can be ordered with the name  Ostronakademien Blanc de Blancs Grand Cru (importer ChampagneHuset).
Nice fruity, complex nose with floral notes together with citrus and orange. Relatively light bodied with fresh acidity and nice mousse. Nice concentration of fruitiness in the palate. Good length with notes of citrus and pronounced minerality. Pure, clear, distinct! Yes, we would gladly choose this one to the Swedish oysters.

Pertois-Moriset Grand Réserve Extra Brut, Grand Cru, Blanc de Blancs, also a non-vintage, only 4,5 gram dosage, mainly on the harvest from 2008.
Very fresh aromas of light fruits, citrus and green apples. Light as a feather in the palate, very fresh with lovely mousse, exquisite minerality and concentrated delicate fruity flavours of citrus, nectarines. Very good length. As fairies dancing in the summer morning – so fresh and elegant! We are enthralled by the lightness and select it as the favourite of the two. “A champagne to enjoy now,” recommends Vincent.

Champagne Pertois-Moriset

Next, the rosé, a champagne Pertois-Moriset just sell more and more of. “Ten years ago it was generally believed that rosé would be a brief fad,” says Vincent. “But that did not happen and today we sell considerably more than ten years ago.”

Pertois-Mortiset Cuvée Rosé Grand Cru. A NV with about 9 gr dosage. Made of about 80% Chardonnay and 20% Pinot Noir, the latter in the form of red wine bought from the village Bouzy. Vincent explains that the ambition is to make a light rosé and we can conclude that he has succeeded.
Light salmon pink. Delicate nose with aromas of wild strawberries. Slender with fresh acidity, nice mousse and fruity flavours of red berries and notes of chalk. Good length. Very stylish, all the way to the finger tips, as we would say in Swedish.

We conclude our visit. It is a little pearl we have found here in Le Mesnil, a pearl with a range of glowing, light and fresh champagne. The commitment by the young generation is at the peak, It is an exciting venture, made by Cécile and Vincent, to develop the style and expand the business. When it comes to us, we will follow the future progress of Pertois-Moriset with great interest.

Link to Champagne Pertois-Moriset web-site here.