The vines, certified since 2015, are cultivated on about 3 hectares of land in Avenay Val d'Or, on the Montagne de Reims. Using the principles of biodynamics, the vines are grown on clay-limestone soils and encouraged to grow naturally, using infusions and decoctions of plants instead of herbicides, insecticides, and synthetic fungicides. This practice has been followed for over 20 years on vines aged between 50 and 70 years. In the cellar, the wine ferments in steel tanks without filtration or clarification and without the addition of sulfites. It is then aged in traditional oak barrels with musical accompaniment and rests on its own lees for at least 36 months. The result is a wonderfully intense champagne with a bouquet of delicate fruit, subtle mineral notes, hints of vanilla, pastry, licorice, and spices. On the palate, it is balanced with a combination of freshness.
The vines, certified since 2015, are cultivated on about 3 hectares of land in Avenay Val d'Or, on the Montagne de Reims. Using the principles of biodynamics, the vines are grown on clay-limestone soils and encouraged to grow naturally, using infusions and decoctions of plants instead of herbicides, insecticides, and synthetic fungicides. This practice has been followed for over 20 years on vines aged between 50 and 70 years. In the cellar, the wine ferments in steel tanks without filtration or clarification and without the addition of sulfites. It is then aged in traditional oak barrels with musical accompaniment and rests on its own lees for at least 36 months. The result is a wonderfully intense champagne with a bouquet of delicate fruit, subtle mineral notes, hints of vanilla, pastry, licorice, and spices. On the palate, it is balanced with a combination of freshness.
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