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The espumosa Byhur is made using Champagne method
Vibrant and lively citrus with subtle hints of vanilla ice cream and caramel
Jim Rutledge
The result is a robust
' which is more or less what Etienne Calsac pulled off in 2010: at 26 he took back his grandparents' three hectares around Avize
Bonnaire Champagne BdB Grand Cru Brut NV SPS21 The espumosa Byhur is madeA precise, elegant blanc de blancs from the Grand Cru villages of Cramant, Chouilly and Roilly. Chiseled and chalky with a delicate texture and loads of minerality.
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