Bubbles of pure refinement, born from a delicate balance crafted with patience and precision. This is the essence of champagne...
If bubbly catches the eye and enchants the palate with its lightness, the perlage, or effervescence, of some labels isn’t...
Zero grams — or close to it — of sugar added after disgorgement. That is where Pas Dosé begins. The...
For centuries, the wines of the Champagne region carried a certain mystery. They were good — often excellent — yet...
2025 is shaping up to be an effervescent year full of surprises, with the stars aligning to influence not just...
«I only drink champagne on two occasions, when I’m in love and when I’m not», said Coco Chanel. The French...
There’s a common thread linking the best French and Italian bubblies. Between thousands of hectares and hundreds of renowned wineries...
Drink less, drink better: some economic indicators suggest that the Italian market for champagne is heading in this direction. The...
Eight lucky guests, an exceptional champagne list, and creations by three-Michelin-starred chef Quique Dacosta, alongside Head Chef Sergio de la...
Renovate and regenerate, returning to the place where it all began, way back in 1882. The new Maison Massucco. “This...
For Séverine Frerson, being Perrier-Jouët’s 8th Chef de Caves in 200 years means finding the right balance between production practices...
“Every sip of Krug is like a symphony for the senses: each vintage strikes its own unique chords, yet always...
