Family business since 1860, specialized in the production of rare and atypical champagnes without malolactic fermentation and without filtration. Great freshness and minerality in the mouth. Organic conversion.
No addition of red wine, aromatic and raspberry. 50% Meunier and 50% Pinot Noir. No malo method (only 10% of the winemakers), no filtration, no fining.
MINIMUM 4 YEARS No malo-lactic fermentation No filtration No fining No acid tartric Low Sulfite
No vintage
Rasberry, pur perfum of the champagne without red wine perfum.