Starting Easter apéro with some bubbles (is there any other way #ilovebubbles with a Peju Winery Blanc De Noirs Méthode Traditionnelle
It’s bursting with baked apple, lemon zest, pear compote, minerals, toasted hazelnuts and brioche. Tart acidity, fresh peach and nectarine, lemon cheese danish and wet stone finishes it off to perfection. It’s so crowd pleasing, fresh and just plain delicious.