Classic champagne method, fermented in temperature-controlled stainless steel vats
The Chanoine brothers were the first ever to dig cellars in Epernay for the storage of their champagne. Their business dates from 1730. In recent years the Chanoine business has moved to modern premises on the outskirts of Reims, and every effort has been made to produce champagne to the highest standards.The house has built a reputation for making and distributing champagnes of very fine, individual quality, at a reasonable cost.

Salmon coloured. Feminine smell - perhaps roses. A touch of texture in the mouth. Light and easy to drink. Doesn't have the balls of the Jacquart white, but not everyone wants macho champagne. Light and quite lovely.
504 stores
07/10/2008

_________________
mel