vines cultivated using integrated viticultural methods and rationalised plant-health treatments, hand trellising and regular ploughing which allows our family-run estate to obtain level 3 certification "HEV" (High Environmental Value) from the Grenelle Environment Forum.
WINE-MAKING PROCESS
Pressing of the harvest in whole bunches by pneumatic presses.
Champagne made solely from the juice from the first pres-sing: the Cuvée juice.
Alcohol and malolactic fermentation in heat-regulated stainless steel tanks.
Wine produced only in years with exceptional characteristics, this vintage champagne is the purest expression of a year.
Ageing minimum 48 months on racks after bottling.
Dosage on disgorging 8g/l.
Bottles sold after 12 weeks minimum of disgorging.
Serve chilled but not iced i.e. 7°c.
Available in bottles and magnums, crates of 6 Prestige bottles or 3 magnums.
