Champagne Brut AOC IV Folie Royale Nero Champagne

It arouses curiosity, euphoria, as if for the first time you perceive accessible "wealth" and "luck" and get in touch with your precious qualities. Folie Royale refers the imagination to the world of jewels, precious stones and precision hands, involving the 4 elements: earth, fire, air and water in a sort of alchemical path: from the realm of matter with reference to the terroir to that of the fire with which gold and silver are worked, to that of the water necessary for cooling, to that of the air for reflections, colors and brightness. Folie Royale is a moment of joy, satisfaction and serenity, which starts with an aperitif and ends late at night.

It derives from the Berthelot-Piot estate, located in the Vallée de la Marne, the geologically younger part of Champagne since the pressure towards the top of the Alps to the south-east and the sinking of the Paris basin to the north-west pushed the gypsum layer deeper and deeper, favoring the raising of clay, sand and a small part of limestone. The vinification takes place entirely in steel barrels, with final aging of 36 months.

It has a bright straw yellow color, intense, with intense golden reflections. A fine and delicate mousse, a numerous and persistent perlage, with narrow chains of micro-bubbles. It shows a distinct complexity, with initial young hints that leave room for a more complex and refined olfactory evolution. Fruity, fresh and citrus, embellished with mineral tones and flavors of yeast and bread crust. After a few minutes the bouquet of perfumes turns to aromas of exotic fruits such as mango and passion fruit. The perlage glides on the palate naturally, the bubbles massage the taste buds leaving a pleasant fresh and savory sensation. A full-bodied Champagne, balanced, balanced, with a good correspondence between nose and mouth; a delicate, lively attack that gradually leaves the citrus aromas to end with a refined slightly peppery note.

It goes well with white meats such as pork and poultry, fatter fish such as salmon and tuna also with matching sauces; grilled seafood, light ground first courses or even complex seafood sauces. Sweet and soft cheese. A combination where reigns supreme is that with oysters, more or less intense and saline: this Champagne knows how to enhance them properly and enhance their marine aromas.