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Jean-Luc Baldès brings back the splendour of this long-forgotten taste by using a prune oven to gently heat the must—a winemaking process which has not been used for centuries
Aromas of yellow fruits and maritime hints introduce a poised
is known for his fanatical commitment to his craft
Based on the Atlantic Dry recipe
Gabriel Boudier, Crème de Cassis 16% 70 cl NV Champagne Jean-Luc Baldès brings back theCrme de Cassis de Dijon is made from the extract of macerating blackcurrant berries in alcohol without preservatives or colouring, with a limited addition of sugar dissolved directly into the alcoholic juice of the blackcurrant berries at cold temperature. This is a really good quality crme de cassis, and will make a superb Kir or Kir Royal.
