Montand sources Grenache and Cinsault from various sites in France, including Gascony and the Jura, for this traditional-method sparkler that spends a modest nine months en tirage prior to disgorgement. The finished sugar is 10 g/L.

The color is peachy salmon with yellow glints, and the body is animated by a coarse but quiet bead. The wine smells of wet stone and strawberries, like peach melba and spearmint. The palate fizzes in flavors of peach nectar, honeydew, and spring berries. There’s a lovely bitter-savory mid-section that adds gravitas, and it finishes with saline minerality.

Serve it as an aperitif with salty snacks — smoked salmon, charcuterie, roasted nuts, cheese straws — or with a light first course of seafood, especially shellfish. Perfect with shrimp, its sweetness and briny quality a great match. Try it also with spicy Thai and Indian curries. It’s a screaming deal at about $14.