" Champagne, a symbol of prestige and conviviality serves all the good moments of our lifetime. From the aperitif to the dessert, Alain Bernard Champagnes, exclusively produced from Premiers Crus and from Grands Crus (the best wines) are bound to have a suitable place. Their regularity and their pure flavour will seduce you and this is thanks to a development corresponding to hand-made and centuries-old methods and guaranteeing you an optimal quality ! We would be glad to welcome you in our cellars where you will enjoy all the delicacy that makes our wines"
This wine is only elaborated with the first juice of the press.
To the nose: A fresh wine with initial notes of grapefruit and citrus aromas.
On the palate: Smooth and fresh easy to drink, round. Citrus notes which develop on white fruits such as pear.
FOOD PAIRING AND CELLAR MASTER’S NOTES: An easy-to-drink Champagne, perfect with friends, at aperitif, cocktail, weddings…
It is a Champagne of conviviality by excellence at any occasion. It is balanced and fresh,
elegant and charming.
If you like sweeter Champagnes or if you drink them at the dessert. It’s the same wine as the Tradition one, yet, with more proportioning (more sugar added at the discharging).
BLANC DE BLANCS 100% Chardonnay - PREMIER CRU
The grapes come from Dizy, Premier Cru (La grande Vallée de la Marne) and from a specific plot called « Les grains d’argent ». The soil is chalky and the vines are 30 years old.
To the nose: Floral notes (white flowers, hawthorn and vine-flower), citrus aromas
(Lemon), fruity aromas of green apple along with a very slight and delicate touch of fresh
En bouche: Smooth with a fresh and lively long-lasting.
FOOD PAIRING AND CELLAR MASTER’S NOTES: An easy-to-drink Champagne, as an aperitif, it can be served on any occasion. It
matches any seafood or white flesh-fish or white meat such as poultry with a creamy
HISTOIRE DE FÛT100% Chardonnay - EXTRA BRUT - Millésime 2013
This Blanc de Blancs fermented ten months in oak barrel of 600 liters without Malo lactic
To the nose: white flowers, citrus with a little smoked touch .
En bouche: fresh and powerful .Smooth with lively long-lasting.
Very delicate smoked notes in final.
FOOD PAIRING AND CELLAR MASTER’S NOTES: The freschness of this top on the range product and the extent of the aromas are for an excellent aperitif.
He will invite to nobly on a bush of crayfish, a carpaccio of scallops or a tartare of Dublin Bay prawns.
From Dizy and Hautvillers, Premier Cru (la Grande Vallée de la Marne).
The soil is chalky and the vines are 25 years old.
To the nose: aromatic, on ripe red fruit aromas and fresh grape.
En bouche: a frank, creamy and ample attack with a pleasant sensation of
freshly crushed grape. It ends on red fruit aromas and on a flavor of praline.
Very long - lasting in mouth with a fresh finish.
FOOD PAIRING AND CELLAR MASTER’S NOTES: It will be perfect with a duck fillet with red fruits, a just roasted steak and a red
Marvelous with the macaroons.
Alain Bernard was rewarded “Best young talent of the year” for this wonderful cuvee.
To the nose: Aromatic and complex, this cuvee develops red fruit aromas, a light and delicate touch of pink-pomelo enhancing the whole range of aromas.
En bouche: The first sensation of freshness, rapidly conveys much more developed aromas of mulberry and red fruits which end on a
praline aroma. A long ageing
FOOD PAIRING AND CELLAR MASTER’S NOTES: A wide panel of sensations will develop when served with: Young game (partridge, pigeons, deer), with
cherries or chestnuts, mashed potatoes with fine slices of truffles.
For a dessert, it matches well with any red fruit composition or any red fruit salad with fresh green leaves. Perfect with a chocolate cake with crystallized cherries or candied fruits.
BLANC DE NOIRS GRAND CRU - MILLESIME 2010 - 100% PINOT NOIR
Harvest 2010: high of alcohol and acidity.
To the nose: Very aromatic and complex wine which develops red fruit aromas and opening on smoky and slightly toasted notes.
En bouche: A predominant note of red fruit but also orange and the final with smoky notes which conveys a powerful feeling.
FOOD PAIRING AND CELLAR MASTER’S NOTES: A luxury aperitif. Goes well with a composition of thin slices of truffles, of beetroot and
thin layers of scallops. Any kind of fish such as grilled red mullets, crushed and peeled tomatoes, sprinkled with fresh basilic. It can match very well a roasted wild hen with morels enhancing the wide and wonderful sensations of this noble and rare Champagne.