amie crémant 75cl

Limoux, tucked into the Pyrenean foothills of southern France, has a fair claim to being the birthplace of sparkling wine — monks here were making it bubble decades before Champagne got the idea. amie draws on that history, made in the same traditional method as Champagne, with the second fermentation happening in the bottle. The fruit comes from vines over forty years old on clay-limestone slopes, where cool air spilling off the Pyrenees keeps the Mediterranean warmth in check.

The blend is Chardonnay, Chenin Blanc and Mauzac — the last of those the local grape that gives Limoux its apple-skin lift. In the glass it's a proper dry sparkling wine: fine, persistent bubbles, white flowers and orchard fruit on the nose, then green apple and a touch of tropical fruit on a palate held together by mouthwatering acidity. It finishes clean and crisp, with none of the sweetness that trips up cheaper fizz. For the money, it drinks well above its station.

This is your everyday celebration bottle — the one to keep cold for when friends turn up unannounced, or to pour through a long lunch without a second thought about the bill. It's also a serious upgrade on supermarket Prosecco for a party.

How to Serve

Serve well chilled, around 6 to 8 C, in a white wine glass rather than a narrow flute so the aromatics can open. No need to decant. Open it gently and pour in two goes to settle the mousse.

Where to Drink It

The Wolseley for a glass with brunch. Noble Rot in Lamb's Conduit Street for the wine-led crowd. Bentley's before a plate of oysters.

Food Pairings

A natural with oysters and anything from the raw bar. It's also lovely with salty fried things — tempura, or a cone of good chips.