Appellation: AOC Champagne (Côte des Bar region)
 
Grapes: Pinot Noir (50%), Chardonnay (50%)
 
Terroir: Pinot from Buxeuil on Kimmeridgien limestone, Chardonnay from Montgueux on Chalk 
 
Farming: Biodynamic (certified)
 
Aromatics: Complex and evolving, oxidative profile. It features intense notes of browned apple, toasted brioche, beeswax, browned butter, honey, and dried mushrooms. 
 
Palate: Shows significant maturity but maintains vitality, displaying candied fruits, toffee, toasted brioche, and hazelnut. It is often described as having a "soft" or "vinous" texture with a strong, oxidative backbone, sometimes including notes of dried cherry or lemon curd.
 
When to drink: Drink now or before 2030.
 
Service: 10 to 12 C degrees in a normal wine glass.
 
Food match: Excellent with rich seafood (lobster, butter-sauced fish), truffle dishes, or aged cheeses.