The story goes that in 1930 the director of the then famous Paris restaurant 'la Samaritaine de Luxe' challenged Victor Besserat to produce a champagne that could be drunk throughout a meal. Victor created his Cuvée des Moines, and duly won the bet, and the contract. Crisp, delicate and fine bubbled but with real character, complexity and subtle depths of flavour, this is a champagne that not only stands up to food, but will step up to the mark for any fizz related challenge you care to throw at it. Bring it on!
Coming soon...
