Champagne earns its texture from a second fermentation in the bottle followed by extended time resting on its lees. Fine, persistent bubbles and a saline, chalky finish that reflects the region's limestone. Bottled by Laurent-Perrier Alexandra from the 2012 harvest. Chill it properly but not to freezing, and use a glass with some bowl to it. Pairs with shellfish, salty snacks, and roast poultry.