65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. First pressing of the grapes
coming essentially from Grands and Premiers Crus located in the heart of the
Champagne. From 20 to 30% of reserve wines managed in solera and aged in wood for
incorporate old wines without losing freshness.
Traditional vinification, which prevents premature oxidation. Fermentation
partial malolactic fermentation and aging of reserve wines in barrels, to allow
to the aromas to acquire greater complexity. Moderate "brut" dosage (8 g / l)
to maintain the balance between freshness, fruity and vinosity, without masking the
character of wine and its purity.
Aging on the lees in the Maison cellars, at a constant temperature
12 ° C for three years, which is much more than the legal minimum of fifteen months.