BOLLE's Grand Reserve is built on the same twice-fermented process as the rest of the range, but it doesn't stop there. After secondary fermentation, the wine spends nine months on its lees — the spent yeast left over from fermentation. Sur lie ageing is a standard technique in Champagne for developing texture and autolytic character, and BOLLE claims this is the first time it's been applied to a non-alcoholic wine. The £49.99 price tag sits firmly in premium territory and reflects that extra nine months directly. It pours gold and clear. The nose is distinctly different from the standard Blanc de Blancs — there's a genuine brioche quality, apricot, roasted nuts, and citrus underneath. On the palate it has more weight than other AF sparkling wines: medium-plus body, vibrant acidity, and a finish that lingers longer than expected. The lees contact shows in the texture and the complex savoury back-end. For anyone who finds most AF sparkling wines thin or one-dimensional, this is the answer. The process is genuinely innovative and the result holds up to the claim.