The fruity nose is dominating, along with white flower notes, honeysuckle and acacia flower aromas. On the palate, the bubbles are delicate, for a wine which is dry without being green or aggressive.

Current owner-winemaker Nicolas is at least the sixth generation of the Deniau family to farm this property. It was only in the 1970s that his father Michel extended the vineyard through the purchase of a 16 hectares plot from writer Gilbert Cesbron, and converted the farmland to vineyards. Nicolas followed in his father’s footsteps into winemaking, and even went one step further to study viticulture and oenology at the Lycée Agricole and Viticole of Amboise.

Nicolas took over the running of the estate in 2020, where he produces quintessential, well-made reds, whites and Crémant; the Crémant is a particularly memorable blend of Chenin (80%) and Chardonnay (20%) which spends as much as 60 months in the underground tuffeau caves.

Anything this fresh and fun will hold up to most foods you throw at it. A naughty but nice example would be fried fish goujons with tartare sauce and lemon juice, the wine will cut through the fattiness and lift the lovely citrus flavours.