Light pink hue flecked with copper tints. Fine, elegant sparkle. The nose is both delicate and intense, a kaleidoscope of fresh fruit (strawberry, vineyard peach and Morello cherry) and dried fruit and nuts with hints of lightly roasted chestnut. Fruit still dominates after a few minutes (blackcurrant and raspberry) and is joined, this time, by light resinous and iodized notes, typical of autolysis in champagne. The palate is delicate, fresh and finely wrought. It begins with an explosion of citrus (blood orange, tangerine and yuzu) in a coating of sweet, juicy fruit reminiscent of gingerbread and honey. The chalky and saline freshness traces out a precise, slender chassis and gives the impression of great elegance. The finish is fuller, with a firm structure, punctuated by notes of citrus peel.

Light rose gold hue with delicate copper tints. The bubbles are fine, steady and remarkably delicate. Complex bouquet combining dried fruit, hazelnuts and cocoa beans with intense, concentrated notes of lemon. A long period of lees ageing has imparted notes of sugared almonds and roasted pine nuts. The nose reveals delicate, velvety red fruit notes and a hint of raspberry liqueur. On the palate the wine is generous, serene and silky-smooth. The freshness of the limestone comes to the fore and transforms the texture into a veritable kaleidoscope of sensations and aromas. Roasted, smoky and almost malty notes blend with a profound freshness and intense, concentrated yet delicate notes of lemon and umami.

Fresh pink hue with golden tints. Fine, even and almost glowing effervescence with golden-tinged bubbles. Delicate floral notes and a hint of sweetness (hawthorn) and fresh zesty red fruit (redcurrant) accompanied by roasted and powdery notes (cocoa). The bouquet is discreet and incredibly fresh for a wine with 20 years of age. After aeration, the wine’s bouquet becomes deeper revealing a chalkier, juicier character with smoky notes yet without a single wrinkle! The attack is creamy and velvety smooth. The texture dominates and creates a sensation of richness that gently yet completely coats the palate. The bubbles unfurl, attenuated by the soft and evanescent texture. A nectar-like density reveals the sunny maturity of the year, but the limestone freshness then takes over and prolongs and elongates the mouthfeel resulting in a sensation of lightness and finesse, characteristic of Cristal Rosé.

Lovely, slightly coppery, shimmering rose petal hue. An even flow of ultra-fine bubbles. The bouquet is bursting with freshness! We have an astonishing impression of a sea breeze wafting in delicately concentrated fragrances of zesty red and citrus fruits. After a few moments, all the complexity of the great Ay Pinot noirs is revealed to us: petals, peonies, cocoa beans, concentrated red fruit liqueur (raspberry), smoky notes, gingerbread, praline and cedar... accompanied by a few scents of undergrowth. Dynamic, concentrated and fresh on the palate. We still have that predominant freshness, but this time it's provided by the red fruit (zesty pomegranate). Then come the substance and the bubbles, tactile, delicately silky and bewitching, gradually revealing the flavoursome length typical of Cristal rosé. We have a veritable sensation of great lusciousness and vitality underpinned by a sweet/ saline/powdery finish.

A still very vibrant salmon pink hue flecked with orange and copper nuances. A persistent stream of smooth, ultra-fine bubbles. The bouquet discloses lovely tangy, concentrated fruit (raspberry liqueur, Roussillon apricots) and ripe citrus (blood oranges) interwoven with hints of smoke and toasted, chocolatey spices. After aeration, the bouquet becomes more intense and appears to be almost younger, revealing scents of rose and peony petals and a mixture of fern, damp chalk and spicy and smoky notes, typical of the old Pinot noir vines in Aÿ. The palate is a vibrant mixture of fragrant aromas, concentration, texture and freshness. The volume immediately creates the impression of roundness that is gradually drawn out through the delicacy of the bubbles. There is a horizontality here, a breadth created by the concentrated fruit and the autolysis, but this then takes on a vertical and tapered character thanks to the sensation of energetic, chalky soil. The initial soft caress of substance and bubbles, the ethereal lightness of the powdery, drying chalk, and the lingering, mouth-wateringly saline length on the palate are spellbinding. One succumbs to the delightful sensation of umami with its smoky, iodised, saline and refreshing characteristics.