Appellation: AOC Champagne (Côte des Bar region)
 
Grapes: Pinot Noir (50%), Chardonnay (50%)
 
Terroir: Pinot in Buxeuil on Kimmeridian limestone and marl and Chardonnay in Montgueux on chalk and flint.
 
Farming: Biodynamic (certified)
 
Aromatics: Ripe citrus fruits, white flowers, pineapple, white nectarines, bergamot, and delicate notes of toast, honey, and gingerbread.
 
Palate: Balanced, fluid, and complex, displaying a refined structure with lingering length. It features a combination of ripe fruit and rich, savory, slightly oxidative toasty notes. Vibrant, vinous structure with precise, fine bubbles.
 
About the wine: Grower Champagne. Natural fermentation, 36% of the base wine is fermented and aged in oak barrel. Extra Brut. Disgorged as per engraving on the bottle or as per back label, indicative 7 years before disgorgement. About 5,000 to 10,000 bottles are produced on the years when they decide to make a vintage cuvee.
 
When to drink: Drink now or before 2028.
 
Service: 10 to 12 C degrees in a normal wine glass.
 
Food match: This cuvee is recommended to be paired with seafood, particularly shellfish, crab, lobster, or with rich, savory dishes like fried chicken or creamy risottos.