Looking north, this "arduous" (Hardy) region to cultivate produces a wine that is chiseled and luminous, with aromas of citrus and flowers, prolonged by an intense and vibrant palate.
Terroir
A variety of limestone and marls from the Kimmeridgian Jurassic era; cool and sunny semi-continental climate typical of southern Champagne.
Average altitude: 300 m.
Viticulture
Agroecological practices: precision viticulture, broad-spectrum protection, soil tilling, grassing over or sowing in the inter-row, organic composts, no weedkiIIers, no insecticides, HVE and VDC certifications since 2015.
Environment
Development of biodiversity by planting orchards, truffle oaks and honey plants, and by mowing grassy areas late in the year to protect pollination times, restoration of local heritage structures (small stone huts known as cadoles).
Winemaking
Harvest: Manual onIy, gradual, depending on grape ripeness. Sorting is carried out in the vineyard. The grapes are brought to the winery immediately, in perforated boxes.
Vinification
Slow pneumatic pressing, static settling, slight sulphiting, addition of basic yeasts, natural malolactic fermentation, slight sulphiting, light filtration after cold stabilisation.
Ageing
44 months on lees, disgorging with just 1gr dosage to preserve the expression of the place.
Dosage
Extra-Brut 1 g/l
8854 bottles produced (100 Magnums)
