Description
Made with a selective blend of white grapes with mainly Chardonnay, Veuve Parisot Brut Blanc de Blancs is produced according to the Charmat Method invented in France in 1907, with a low temperature and high pressure fermentation in closed tank. Cellaring: drink within two years to keep it fresh and crispy. Serving Temperature: about 48-50 deg F. Tasting notes: Eye: Pale and brilliant yellow, bubbles are fine and long lasting.
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