Classic champagne method. Fermented in stainless steel, temperature-controlled tanks
Maturation in bottle for at least four years in order to allow the flavours to soften with age. This ageing gives the wine a natural mellowness, which is well matched to the residual sugar dosage

In the nineteenth century, much of the champagne that was shipped to the principal export market, Russia, was sweet (over 50 grams/litre of residual sugar). In a move to offer a drier style, the term 'sec' ( dry) was introduced for champagne with a residual level of between 17 and 35 grams/litre. Demi-sec became a halfway point between sec and doux (sweet), and is used for residual levels of between 33 and 50 grams/litre. Demi-sec champagne, whilst not tasting overtly sweet, nevertheless appeals to those who find brut styles too dry.

Very little on the nose. Sweeter than a lot of demi-secs. Quite sweet and practically fruity. Not for the purists, but great for those for whom champagne is hard work.


255 stores
07/10/2008

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