In France we speak of Crémant when dealing with a classic method, produced outside the Champagne area. Crémant is thus a synonym for sparkling wine. In this case we are dealing with a Crémant de Savoie, that is, from the Savoy region, France's southern border with Italy. It is a Brut version, therefore dry (but not too dry), offered by Philippe Viallet's fine company. Its distinctiveness lies mainly in the cut of grapes chosen to make the base wines. It is, in fact, a blend of Jacquère, Altesse (or Roussette) and Chardonnay. The first two grape varieties are typical of the region and have as their basic characteristic a beautiful freshness and distinct verticality. Combined with the quintessential white grape variety, they create a base that can be bottled and yeast added to initiate the subsequent frothing. 24 months of aging, allow this Crémant to bring out its freshness and savory qualities to the fullest. Excellent right from the aperitif, this sparkling wine also has no trouble finding its place at the table. Excellent with raw fish, it has enough personality to hold its own with delicate meat dishes as well. Try it, for example, with a first course topped with a white meat sauce.