Krone

An introduction to our Blanc de Blancs at with a tasting that gathered top industry experts from sommeliers and restaurant owners to journalists, over lunch.

Menu
Prawn, zucchini, dill
Tuna, olive oil, Madagascan black pepper
Eliopita, confit garlic
Loukoumades, guanciale, black truffle
Oyster mushroom, fermented ceps, hazelnut oil
Pork belly, fermented honey, orange butter
Grilled cabbage, celeriac, truffle
Crab pasta, shellfish butter
Kritharaki, smoked tomato
Almond and clementine cake

Our clay amphora allows the cap classique to breathe gently, softening its edges while preserving its purity and character. It’s not just a method, it’s a return to patience, to craftsmanship, which lets nature lead.