Crémant is the same method that is used in Champagne, and the notes also go in that direction quickly. Toast bread which is lightly toasted in butter is the first clear note I catch. It turns into a more classic rye bread note after a short time in the glass. Then it becomes much brighter, fresher and mineral. There are crispy green apples, combined with completely sea-fresh oysters and good with the salty waves of the North Sea, and a slightly deeper note of confit lemon peel.

In the mouth, it starts fruity with green pear and juicy ripe peach, controlled with a sensible citrus acid, which provides a delicious counterpoint to the very ripe. Hazelnuts, bring a certain depth, but it is more fresh green hazelnuts, so it does not go all the way into the back of the tongue and puts that slightly toasted note, but brings a little greenish bitterness in the palate. The fruit eventually ends up in a lighter alcoholic expression, as in a very mild form of armagnac.

Grapes from responsible farming and natural yeast. Unfined and light filtration wine.