Cultivation: On a cultivated area of 7.32 hectares, all located in the village of Oger, grapes are produced to make only Champagne Grand Cru: 100% Oger mono-cru, 100% mono-varietal, Chardonnay. Here, gypsum dominates the terroir and is one of the main factors for optimizing and expressing the quality of Chardonnay to the highest levels. Soon to be certified HVE (High environmental value), by the end of 2022, the harvests are strictly manual, and the grapes are pressed using a traditional oak Cocquard press. Most of the cuvées are disgorged using the traditional “à la Volée” method. In the cellar: vinification in steel of three harvests 2016, 2017 and 2019; complete malolactic conversion and aging on the lees for 36 months. Characteristics: of bright and clear yellow color with a beautiful and fresh effervescence, on the nose it presents with aromas of yellow fruits and citrus. On the palate it is immediate, with great balance, lively and persistent: “a typical blanc de blanc”. Pairings: ideal as an aperitif, it pairs very well with raw seafood and fresh cheeses.
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Cultivation: On a cultivated area of 7.32 hectares, all located in the village of Oger, grapes are produced to make only Champagne Grand Cru: 100% Oger mono-cru, 100% mono-varietal, Chardonnay. Here, gypsum dominates the terroir and is one of the main factors for optimizing and expressing the quality of Chardonnay to the highest levels. Soon to be certified HVE (High environmental value), by the end of 2022, the harvests are strictly manual, and the grapes are pressed using a traditional oak Cocquard press. Most of the cuvées are disgorged using the traditional “à la Volée” method. In the cellar: vinification in steel of three harvests 2016, 2017 and 2019; complete malolactic conversion and aging on the lees for 36 months. Characteristics: of bright and clear yellow color with a beautiful and fresh effervescence, on the nose it presents with aromas of yellow fruits and citrus. On the palate it is immediate, with great balance, lively and persistent: “a typical blanc de blanc”. Pairings: ideal as an aperitif, it pairs very well with raw seafood and fresh cheeses.
