Description

• Alcohol %: 12.5%
• Decant Time: 0 minutes (do not decant; optional 5 minutes gentle aeration if desired)
• Taste: citrus peel, pear, apple, toasted almond, walnut, brioche/toast, fine mousse, saline/sapid, white spice, ginger, sandalwood, bright acidity
• Food Matching: Scallop tartare, Lobster with butter, Crab and other shellfish, Asian mushroom soup (Gaeng juet het), Mac and cheese, Soft and washed-rind cheeses
• Grape Variety: Chardonnay : 100%,

Tasting note

品飲筆記：這款 Grand Cru 白中白帶來清爽的柑橘皮、梨皮與烘烤蘋果香，伴隨淡淡的烤杏仁、核桃與麵包糠氣息。氣泡細緻，口感綿滑但有脆性的酸，整體中段豐滿圓潤，尾韻鹹香且持久。 生產與釀造：由德索薩釀造的 Extra Brut，劑量偏低（約5 g/L），採傳統瓶內二次發酵並有長時間瓶中澱粉接觸。酒廠以溫和的手法提煉出細緻的酵母風味與烘烤感，同時保留活潑酸度。 葡萄園與風土：來自多座 Grand Cru 葡萄園，涼爽氣候與白垩／礫石土壤賦予這支酒明確的礦物鹹味與清晰的骨架。田間管理講求平衡與延後採收，以保留果實活力與地塊特性。 飲用建議：建議冰鎮後享用，不需長時間醒酒。很適合作為海鮮、貝類或開胃小菜的搭配，也能與柔潤起司或奶油料理相襯。

Tasting Note: A poised Grand Cru blanc de blancs showing bright citrus peel, pear skin and spiced apple on the nose with whispers of toasted almond, brioche and walnut. The palate is silky yet nervy — fine mousse, a broad velvety mid-palate and sapid, lingering finish framed by lively acidity. Producer & Winemaking Notes: Produced by Champagne De Sousa as a non-vintage Extra Brut, this cuvée is disgorged recently and carries a low dosage (≈5 g/L). Made in the traditional method with extended time on the lees, it delivers precise texture, delicate oxidative spice and a toasty, mineral-edged profile. Vineyard Notes: Sourced from Grand Cru sites in Champagne, the vineyards benefit from cool climate and chalky soils that lend saline minerality and nerve. Careful viticulture and gentle cellar handling preserve freshness and terroir expression. Service: Serve well-chilled. Best enjoyed now–near term for immediacy, but cellar-friendly for those who enjoy development of autolytic complexity.

Winery

德索薩（Champagne De Sousa）為注重風土與傳統工法的酒莊，偏好低劑量、長時間瓶內接觸與細緻的手法，釀出帶有礦質感與細膩發酵香的白中白香檳。

Champagne De Sousa is a grower-producer focused on terroir-driven, traditionally made blanc de blancs. The house favors low dosage and extended lees ageing to achieve precision, saline minerality and aromatic detail.