We apply organic and biodynamic practices and are certified High Environmental Value (HEV) and Sustainable Viticulture in Champagne (VDC). These certifications, as well as our commitment to our employees and clients, guarantee the authenticity, singularity and excellence of our Champagnes.
We perpetuate since 4 generation the family traditions of skillful work and patience, which are essential to the making of a great Champagne. After harvesting, the berries are mechanically pressed at low pressure. Thermoregulated fermentation at low temperatures for 2 weeks. Only the first-pressed wort is fermented. Spontaneous malolactic fermentation immediately after alcoholic fermentation. Sulfitation is minimized.
A classic aperitif and also an exceptional match for white meal dishes such as roast veal with mushrooms.
Pale gold with persistent bubbles Light with a distinctly mineral character. Subtle fruitiness with a hint of pepper. Refreshing yet luscious, marked by flavours of white fruit and spices.