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Stock Status: No Per Case / Size: 6 x 750ml Intro: Our House is located in a very famous terroir in Montagne de Reims, Verzy. This is where we have grown vines for 13 generations with passion and the wish of transmission of our know how always in mind. Our family owns vineyard in Champagne since 1633, and André Sacy, in 1962, make the decision to produce Champagne, creating at the beginning Champagne Sacy Père et Fils which will become Champagne Louis de Sacy in 1986, named after our brilliant ancestor. Then, his son, Alain Sacy, made Louis de Sacy grow in France and also developed the export that is now an important part of our business. Yaël and Jonathan Sacy, after different work experiences in France and abroad, joined the family business in 2012 to continue what has been built and develop the notoriety of the brand. Description: The Les Courtisols cuvée is a Champagne that perfectly combines power and delicacy, and whose sensation of freshness allows for varied harmonic research Vinification: The blend is made up of: Pinot Noir 75%, Chardonnay 25%. Flavours: The first nose expresses the fruity maturity of the vintage. It evokes notes of apricot, plum, lemon, cherry, almond, pear, pomelo. Aeration of Champagne reveals mineral notes of iodine and Carensac liquorice typical of chalk, accompanied by honeysuckle, buttercup and fresh rose scents, quince compote, vine peach, with accents aniseed and verbena. Food Pairings: Les Courtisols is a Champagne that perfectly combines power and delicacy. His freshness sensation allows various shapes of harmonic food research. Enjoy your Champagne in a curved glass with an ideal tasting temperature from 9 to 14°C (48,2 to 57,2°F) with the following food pairings : Eggplant caviar with fruity-green olive oil Cromesquis of goat cheese with heart of honey Smoked salmon and celery mousse Bar fillet, potato blown with dill and lime Sea bream, mashed potatoes with shallot and sucrine lettuce candied with acacia honey Turbot pave cooked with hazelnut butter and crispy pie of seafood Cappuccino of peas, emulsion of lemon thyme and bacon chips Perfect egg with morels Opera of pork knuckle and duck foie gras Pork tenderloin fried on bed of creamed spinach shoots and saffron butter Ashen goat cheese Soft washed-rind cheese from raw cow’s milk |
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Veni, Vidi, Ridi
(I came, I saw, I laughed)