100% of grapes are estate harvested from the Grand Cru vineyard site Chardonnay d'Avize. The vines are 70 years old, on an east facing aspect at 100-300m of elevation.
Clay limestone and limestone and pure chalk subsoil
Grapes are pressed in a traditional manually operated vertical wine press and a computer controlled wine press. Selected yeast is used to start the 10-12 day fermetnation - mostly 18-2007 for its regularity, efficiency and ability to finish the alcoholic fermentation; also, has close to no influence on the aromatic style of the wine. The wine is unfined.
Aging on the lees takes place for a minimum of 9 years in the cellar before release. The wine will remain on the lees in bottle until it is disgorged on demand.
On the nose, white fruit aromas persist and increase upon airation. Rich flavors such as yellow fruit, mango, and exotic notes on the palate provide elegance and complexity to this very long-tasting champagne.