Champagne Bollinger "PN AYC18" con astuccio

Fermentation in wood: 50% of the wines of the base vintage (2018) ferment and develop in old oak barrels (divided between 228-liter barriques and 410-liter barrels). The use of the wood used serves to favor microscopic oxygenation and to give complexity without compromising invasive toasted aromas. : The remaining 50% of the wines of the base vintage ferment in small stainless steel tanks.

42 months on yeast

Intense golden yellow color, fine, persistent and distinctly creamy texture. On the nose notes of honey, fruit gelatin, cotone fruit and candied citrus fruits, marzipan and red orange flavors complete a nose full of sweet spices and a refreshing touch of mint. Serious, sober and rich taste, wonderfully expansive with a finish full of candied citrus fruits that enhance the freshness of the wine.

Robert Parker 94/100, Decanter 94/100, William Kelley 94/100, Wine Spectator 93/100

Capone carpaccio with citrus fruits, purple shrimp or lobster tartare, sushi, sashimi and Japanese cuisine, oysters and smoked salmon. Risotto with shrimp and truffle, spaghetti with clams or linguine with lobster, creamed risottos with delicate buffalo cheeses. Duck with orange, roasted quail with dried apricots, chicken with lemon or roast turkey with aromatic herbs.