Truffe Blanche · White Truffle

Placed on the tongue before the first sip. The bubbles awaken the white truffle, while the hazelnut softens the dryness of the champagne. Krug, Salon and Dom Pérignon find their first pairing here. Chocolate as the opening note of a pairing — the aperitif reinvented.

Aromatic profile: an intense, elegant cocoa attack, the roundness of hazelnut praline mid-palate, and a lingering white truffle finish, slightly buttery and woody.

Recommended pairings: Blanc de Blancs champagne, Sauternes, mineral extra-brut champagne, oak-aged white Burgundy Chardonnay, Jura vin jaune (a bold pairing), premium ice-cold vodka, Cognac XO, Junmai Daiginjo sake. Best enjoyed with the first glass, never after dessert, at 18 to 20 °C.

Allergens: tree nuts (hazelnut), milk; may contain traces of other tree nuts.

Packaging: box of 10 pieces. A signature recipe by Colette Demay, born from a search for aromatic silence: a subtle, enveloping experience where the sweetness of Cravanzana praline gradually reveals the white truffle, conceived like a fine perfume.