Two champagne producers set up Herard in 1973 applying their expertise to create a high quality sparkling wine, using the Champagne Method. Fermentation is done in the bottle followed by a minimum of 9 months ageing. The secret of constant quality lies in the care which is taken in the making of the wines. This is a true classic alternative to the up market renowned Blanc de Blanc Champagne that takes some beating and a third of the price.

With a fine and persistent mousse, this example is full and rich on the nose, with some yeasty aromas of toasted bread and pastry, followed by a palate showing green fruit, brioche and notes of buttery creaminess. To drink anytime, anywhere!