Method Cap Classique 2007 is complex with an underlying intensity and lingering flavours in the aftertaste. It has subtle, biscuity, yeasty flavours, with a toasty nutty character obtained from ageing the wine on its sediment (the lees).
Foie gras, caviar, black and white truffles, oysters and smoked salmon. Pairs well with asparagus and artichokes served with their traditional accompaniments. Pais well with Chinese and Thai dishes sushi and raw fish dishes.