Champagne made with the solera method dating back to the peak vintage of 1988.
Terroir, production method and maturation: The grapes are harvested by hand from the Gand Cru villages of Le Mesnil-sur-Oger, Oger, Avize and Cramant. The basic wine of 2018 goes in steel tanks and matures on the lees for 7 months. Reserve wine matured in tanks, large 4,500-liter oak barrels and cement tanks using the solera method, which was started in 1988, is mixed with the final wine. After the second fermentation, the wine matures in the bottle for 2.5 years before recorking on 07/21. Dosage 6 g/l.
Use: As an aperitif and at parties.
Description: A youthful citrusy and chalky scent. The dry taste is mild, slightly salty and sophisticated, and the mousse is balanced.