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Ice Impérial

Ice Impérial

tasting notes


The meticulous blend in this unconventional champagne is structured around vinous and angular Pinot Noir (40 to 50%), which is intensely fruity, and a framework that integrates the high dosage to great effect. In the mid-palate, round and fleshy Meunier (30 to 40%) contributes to the richness and softness of Ice Impérial champagne. Finally, Chardonnay brings sharp acidity (10 to 20%) and refreshes the finish.


Deep gold with amber glints

A fruity and intense nose

The first notes start tropical, with the powerful fruitiness of mango and pineapple. They then leave room for the generosity of stone fruits such as nectarine, then to an original raspberry note.

The generous palate combines sweetness and freshness

After the fleshy and delicious fullness of a fresh fruit salad comes the sweetness of caramel and quince jelly. The fresh acidity of grapefruit and ginger creates a lively sensation on the palate.


45 g/liter - Champagne Demi-Sec

Cellaring time

18 months

Aging after disgorgement

At least 3 months


Served with three ice cubes, Ice Impérial champagne brings out white tones such as snow, coconut flesh, or a Comice pear that has just reached perfect ripeness. Then come the yellow fruit tones: a slice of pineapple, peach, mango. A fluffy green bud is evoked in parallel, and the intense green of a Granny Smith apple.


These will inevitably be surprising, unconventional, informal and unexpected. The fruit and vegetables are cut by an artist, with great care, to bring a cubism-inspired texture to each bite: marbles, small cubes, triangles, etc. The choice of textures depends on how sweet or smooth they are. A juicy texture will work well, as well as anything that creates a marked contrast.


This champagne, which illustrates newness, spontaneity, and originality, clears the path for ingredients that may be unexpected.

Surprising bites, rather than elaborate dishes.

A chic picnic attitude that becomes an experience.

Perfectly ripe, raw fruits, cut to provide texture.

An element that provides a touch of sweetness.

Cooking without heat (marinades, ceviche).

Exotic seasonings (coconut milk and lime).

Fruit gelatin-based preparations with a hint of sass.

The ethereal sensation of crispy fried dishes with no greasy effect: kadaïf, Korean breadcrumbs, light tempura.

Sushi from fruit. Fresh cheeses: feta, mozzarella, burrata, fresh goat cheese rolled in fruit.


Red colours. Overripe fruit. Compotes. Roasted meats. Excess fat. Pronounced or overly conventional cooking techniques.

Heavy, greasy frying.

Excessive tastes of the sea or acidity.

Salt to contrast with a sweet taste in the mouth.

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise


Celery mousseline, mango, Espelette pepper


Arugula sponge, guacamole, green tomato


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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët