ANNE ROZES<br>BOUDIN NOIR 800GThis recipe for "boudin noir" was created by the famous two starred chef Christian Parra. It is honoured on the tables of great chefs and in the finest french brasseries! SIZE: 800g REGION : Pays Basque INGREDIENTS : Pork meat, blood, leeks, oinions, garlic, parsley, salt, thym, pepper, coriander, cinnamon,caraway, nutmeg, clove, chilli, bay leaf, celery

All grapes are hand-harvested and organically produced

sustainable vine growing & winemaking

The blended wine is bottled for the secondary fermentation and then aged a minimum of 60 months on the lees before disgorgement

FOOD & MOOD:  Asparagus

This is the purest and dryest expression of Champagne

) all about the quality of the fruit

vanilla and a floral hint

endless finish

Smooth and tender

STAFF TIPS: Open the bottle 15 minutes before serving

ready to be blended in order to maintain the house style over the years

GRAPE VARIETY: 100% Syrah