Description

• Alcohol %: 12.5%
• Decant Time: 30 minutes
• Taste: green apple, citrus, pastry spice, flowers, brioche, juicy, crunchy, textural, mineral, candied citrus, strawberry, spice, fine mousse
• Food Matching: Shellfish, Crab and Lobster, Yellowtail sashimi, Chicken tikka masala, Strawberries and cream, Camembert, Sushi, Light appetizers
• Grape Variety: Chardonnay : 50%, Pinot Noir : 30%, Pinot Meunier : 20%,

Tasting note

品飲筆記：泡沫細緻而有活力，打開即散發青蘋果、柑橘花與淡淡烘焙香氣。入口清爽帶脆感，同時有豐富的質地與細滑的奶油感，尾韻保有礦物和糖漬柑橘的清新。 酒莊與生產：出自家族經營的 De Sousa & Fils，重視風土表現與田間管理。葡園多採有機或接近自然的栽培方式，釀造採用傳統瓶內二次發酵，低劑量（約5 g/L），以保留鮮明酸度與果香。 釀造手法：瓶內發酵與長時間與澱粉母接觸帶來烤麵包皮與酥皮氣息，但不蓋過果味的清新。人工分瓶與嚴格除渣，使口感既精緻又有層次。 葡萄園風土：來自數個小產區的家族地塊，石灰質土壤與涼爽氣候賦予葡萄良好的酸度和平衡感。這支酒適合搭配海鮮、壽司或作為開場香檳，既適合慶祝也方便日常品飲。

Tasting note: Bright, energetic bubbles carry a fragrant bouquet of green apple, citrus blossom and light pastry spice. The palate is juicy and crunchy with a seductive textural richness — fine mousse gives creaminess while mineral notes and candied-citrus lift the finish. Producer notes: From the family house of De Sousa & Fils, this bottling celebrates selected terroirs across Champagne. Grapes are sustainably farmed and the cuvée is vinified by traditional methods, with a low dosage (5 g/L) to preserve freshness. Recent releases were disgorged in the last couple of years for immediate vibrancy. Winemaking: Traditional method with bottle fermentation and extended lees contact that builds brioche and pastry nuances without masking the wine’s bright fruit. Low dosage keeps the profile dry and precise; ageing on the lees and careful disgorgement create the wine’s polished texture. Vineyard: Sourced from family parcels across chalky, cool-climate sites in Champagne where careful viticulture and organic practices emphasize site expression and acidity. The result is a complex, food-friendly Brut with clarity and finesse.

Winery

德索薩（De Sousa & Fils）是個家族酒莊，強調田間的細緻管理與風土呈現。許多園地採有機或低干預栽培，釀造以傳統法為主、低劑量呈現乾淨利落的風格，追求精緻而有質地的香檳。

Champagne De Sousa is a family-owned house known for hands-on viticulture and terroir-driven cuvées. They emphasize respectful vineyard management — much organic and low-intervention work — and traditional method vinification. The house aims for precise, textured Champagnes with low dosage and clear site character.