Serge Pierlot: Prestige 2012 puis 2013 Viveri 552 bottles were bottled from

552 bottles were bottled from 35-year-old vines

comes a truffle butter that is truly unique

It can also be melted in a pan and then used for countless dishes

Freshly processed cream butter is mixed in a butter churn with finely chopped summer truffles

Serge Pierlot: Prestige 2012 puis 2013 Viveri 552 bottles were bottled fromThe Cuve Prestige, a balanced Brut made from 61% Chardonnay and 39% Pinot Noir, is characterized by fullness, power, and structured elegance. After eleven years of careful aging, this 2013 vintage reveals its full potential with a rich spectrum of aromas. In the glass, the Cuve Prestige shows small, fine bubbles that hint at maturity. The nose is caressed by elegant, unobtrusive aromas of autumn apples, followed by a balanced palate that harmoniously