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Champagne & Truffle

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In 1997, Yvan ZEYSSOLFF, the current winemaker and the eleventh generation of the Zeyssolff family, took over the family estate. Since then, the estate works with integrated management, in order to preserve the environment. This way to work limits the chemical products, and use more organic methods. Since 10 years now, the winery started “oenotourism”, wine tourism, by the opening of the shop “Au Péché Vigneron”, under the family house. This shop was totally rethinked and readapted for the customers and the landscape in 2015.               

The estate is well exposed, on different terroirs with different geology, which allow to produce specific wines. The rewards regularly obtained at different contests can show the value of the wines. All the seven grape varieties of Alsace are produced by the Zeyssolff Winery, and are appreciated in Alsace, in France and abroad.               

OUR SELECTION : This sparkling wine called Crémant is elaborated with the same traditional method as Champagne. The grape varieties used come from vines in Gertwiller and Heiligenstein and are typical Alsatian grapes (Pinot Blanc and Pinot Noir).

Crémant has a great personality and a growing reputation.           


Crémant d’Alsace Brut                   

Tasting & Pairing notes:                   

It is a party wine with a pale and luminous color, with fine bubbles. The nose is fine, with brioche and white fruits notes (pear, apple). The mouth is elegant and lively, the notes of white flowers and yellow fruits brush your taste buds with lightness.                   

The blend of two grape varieties, Pinot blanc bringing roundness and lightness, and Pinot Noir with structure and liveliness makes it an aperitive easy to match and to enjoy. Its delicate effervescence brings a pleasant freshness and a great structure in mouth. Crémant d’Alsace will liven your parties and anniversaries and will match very well with your dishes, anytime during the meal. brioche and yellow fruit notes.                   

It matches perfectly with appetizers and all types of desserts. To enjoy also with fishes, white meats or fresh cheeses                   

60% Pinot Blanc Auxerrois

40% Pinot Noir Ageing:

Ageing : 2-3 ans after disgorging T° of service: 7-8°C 



We offer it with a bruschetta with pure truffle oil.

This Evoo with truffle is worth dwelling on.

The base is Gentile di Mafalda, an extra virgin oil produced only in Molise and only by one producer: Trespaldum.

In 2014, Mr. Francesco Mastrangelo set out to register a new cultivar from Molise, the Gentile di Mafalda, and already in 2017 he was awarded the first prizes for high quality extra virgin monocultivar oil.

On the nose, the scents that immediately stand out are those typical of spring in the hilly countryside of central Italy: an explosion of fragrances, white flowers, fruit from the growing garden, a barely noticeable tomato leaf, thistle. In the midst of all this green, a sweet note, a slight hint of white fruit, of green apple. On the finish, a pleasant hint of field grass, which leaves the mouth clean.

The spice and bitterness typical of the dandelion go well with a spiciness of just the right intensity.

Fruity and fruity, with a rounded taste that satisfies all palates, making it perfect on many dishes.

This amazing EVOO is the base of our Truffle Olive Oil, created using natural white truffle, perfect for soups, meat carpaccio, pecorino cheese, goat cheese and eggs.

Or just dressing on your bruschetta.





The dynamic Colin brothers, Richard and Romain, are specialised in Chardonnay-dominated Champagnes. Two thirds of their 12 hectares vineyard are situated in Grand and Premier Cru rated villages in the Côte des Blancs.


The family have been growers for generations since 1829. In 1997 Richard and Romain abandoned the local co-operative system to become independent grower-producers, investing in new technology in their quest for quality and consistency. Thanks to traditional methods of tending vines and crafting wines, their champagnes are marked by finesse and elegance, and typical of the Côte des Blancs’ greatest vineyards.                   

OUR SELECTION : Elegant wines, harmonious balance of roasted-nut richness and lively fruit freshness.    


Champagne Colin Castille

PREMIER CRU BRUT               

Tasting & pairing notes:                   

This cuvée has a pale yellow robe, fine foam and good persistence. On the nose it offers delicate aromas of blossom enhanced by notes of summer fruits. In the mouth, it is a lively and gracious wine, its minerality is expressed in an impetuous vitality enhanced by flavours of fresh butter and buns. It is the ideal aperitif for Chardonnay devotees. It also makes the perfect companion for jumbo prawns, crayfish scallops and creamed fish.                   

Type: Brut

Dosage: 7,5 g/l

Blending: 100% Chardonnay.

Years 2012 at 60% and 40% of Solera.                   

Vineyard: Vertus (70%) and Bergères-Les-Vertus Premier Cru (30%)               

Vinification: Traditionally pressed in an all- stainless steel horizontal press. It is decanted and clarified, followed by alcoholic and malolactic fermentation in a stainless steel vat whose temperature is regulated at 18/20°.               

Ageing: 24 months on lees. 



We pair this gentle Champagne with a 24-month Parmigiano Reggiano served with a spread of winter truffle and porcini mushrooms.

The Parmesan accompanies the minerality of the Champagne, while the soft truffle spread enhances the fruity notes.

This truffle cream is also of Molise origin, because from one of the smallest regions of Italy, unknown to most, comes the best wild, white truffle in our country.



CHAMPAGNE FURDYNA               

The champagne Michel FURDYNA is a family concern created in 1974. Their vines (8 Ha 25) are situated on 6 villages of the Côte des the Bar. The Pinot Noir dominates, covering 85% of Michel and Marie-Noëlle’s vineyards, it creates rich red fruit aromas. The remainder is planted with Chardonnay and the now rare Pinot Blanc. Historically, this variety was traditional in Champagne (now best known in Alsace) but new plantings are no longer permitted.

Sustainable viticulture is practised for several years in the greatest respect of nature and the environment, as certified by Terra Vitis.


OUR SELECTION: The Furdyna style is developed and forward, providing a slightly more muscular Champagne, rounded and toasty, thanks to the Pinot Noir.           


Carte Blanche               

Tasting & Pairing notes:               

This cuvée has a lemony golden hue with lively bubbles. The nose is complex with white flowers and roses, yet delicately smoked and spicy. The palate is elegant and balanced with fresh acidity for a very long finish.                   

Type: Brut Dosage: 11 gr/l               

Blending: 70% Pinot Noir, 15% Chardonnay, 10% Pinot Blanc, 5% Meunier   

Vinification: Coquard Press – enamelled and stainless steel vat – riddling process done by a machine – Partial malolactic fermentation.

Ageing: 24 months on lees.            



We have chosen a bold combination that takes us somewhat to high altitudes.

You will taste a black truffle polenta slowly cooked and then baked to make it crispy like a galette on which we have placed a fresh truffle pecorino cheese.

It is a young cheese, maturing just 20-25 days and made only from whole sheep's milk from the pastures of Sardinia.




Michele Furdyna Rose’       

Tasting & Pairing notes:               

Produced by the gentle ‘saignee’ method where the grape skins are left in contact with the juice during gentle crushing to create the colour. This sophisticated and soft rosé is dry with a savoury backbone and red fruit.

You will be surprised how versatile this wine can be with a wide range of flavours.           

We love it with charcuterie and pink lamb or duck, or of course just on its own.   

Type: Brut

Dosage: 9 gr/l

Blending: 100% Pinot Noir

Method: Rosé de Saignée, maceration process: 4 days

Vinification: Coquard Press – enamelled and stainless steel vat – riddling process done by a machine – Malolactic fermentation. 

Ageing: 24 months on lees.


We combine this elegant rose with a double taste experience:

a farmer's sandwich, with wholemeal black bread and a slice of tasty truffle salami from Sesto Coccia, a fine producer of cured meats in mediaeval Viterbo, north of Rome.

And then for dessert.

A tiramisu-style mascarpone cream sprinkled with mint chocolate.

The mint chocolate is from a small artisan producer in the heart of Tuscany: Steiner. Don't let the South Tyrolean name fool you.