Four elements: one vineyard, one grape variety, one vintage and one vision.
Terroir, production method and maturation: The grapes are obtained from the La Grosse Pierre vineyard in Ludes, Montagne de Reims, planted in 1963. The shelter is located at the bottom of the slope, the soil of which consists of a very thin 12-15 cm layer of clay, with limestone underneath. The basic wine is vinified in 600-liter oak barrels, where it also matures for 15 months. Malolactic fermentation is prevented. The wine undergoes a second fermentation using the traditional champagne method, after which it matures under a natural cork on the lees for 3.5 years under a natural cork. Dosage 3 g/l, re-cap in July 2020.
Use: As a companion to roasted guinea fowl or stewed iron.
Description: A strong aroma with both ripe lemon and toasty and nutty characteristics. The taste is very sharp, although winey and rich. The acidity balances the abundant fruitiness and the mousse is extremely refined.