Champagne de Sousa BIO Grande Cru Brut Reserve Blanc de Blancs

一支來自特級田、有機栽培的白中白，檸檬皮與礦質交織，餘韻清爽有勁。

【為什麼選它？】
1) 有機特級園出品 -> 土地味直接、乾淨，喝得到產地的礦物感。
2) 儲酒與酒泥陳年 -> 帶出細緻麵包香與杏仁音符，口感更圓潤但不厚重。
3) Brut Reserve 的平衡 -> 酸度鮮明，易配菜又適合慢慢享受。

【侍酒師私房筆記】
倒出來是很舒服的細泡，前段像青蘋果和檸檬皮，接著是一點烤麵包和杏仁的層次，收結則帶鹹礦感，讓人想再一口。建議開瓶靜置約15–30分鐘，香氣會更開。

【場景化配餐指南】
想像一個周末午后：點心鋪滿一桌蝦餃、壽司與輕炸海鮮，或是慶祝晚宴前的蠔吧——這瓶都能把氣氛拉起來。

【降維打擊對比】
相較於大牌同級香檳，這款把重心放在產地與釀造工藝，少了浮誇果味、多了礦質與層次，性價比明顯。

A mineral-driven Grand Cru blanc de blancs with vivid citrus and delicate brioche — purity and length in a bottle.

【Why choose it?】
1) Organic Grand Cru fruit -> clean, focused minerality and terroir expression you can taste.
2) Reserve blend & extended lees contact -> creamy pastry notes without heaviness; versatile at the table.
3) Brut Reserve balance -> lively acidity for food pairing and serious ageing potential.

【Sommelier's Private Note】
On the first pour you'll notice a fine, persistent mousse and piercing lemon-apple clarity. Mid-palate offers subtle brioche and toasted almond from lees ageing, finishing with saline minerality that lingers. Serve well chilled; open 15–30 minutes before serving if you prefer the perfume to broaden.

【Occasions / Pairing】
Perfect for elegant starters and Hong Kong staples: raw bar evenings, dim sum afternoons, sushi nights or celebratory toasts where freshness and finesse matter.

【Competitive Edge】
Artisan Grand Cru quality and organic farming at a fraction of the prestige-house markup — precision and restraint over showy ripeness.

Specification

• Alcohol %: 12%
• Decant Time: 20 minutes
• Taste: lemon zest, green apple, white blossom, fine brioche / autolysis, chalky minerality, saline, fine mousse, bright acidity, almond kernel
• Food Matching: oysters / raw shellfish, sushi & sashimi, har gow (蝦餃) / dim sum, lightly smoked salmon, tempura / fried seafood, creamy seafood risotto, soft goat cheeses
• Grape Variety: Chardonnay : 100%,

Winery

De Sousa 是以工匠精神著稱的小型香檳生產者，採用特級園果實並以有機栽培為主。酒莊偏好低干預釀造：保留舊年份基酒做調配、長時間與酒泥接觸，強調土地表現與細緻口感。

De Sousa is a small, craft-minded Champagne producer working with Grand Cru fruit and organic viticulture. The house focuses on low-intervention winemaking, reserve blends and extended lees ageing to build texture and complexity while preserving clarity and terroir.