Harvest: 2002 and reserve wines.

Grapes: 50% Pinot Noir, 35% Pinot Meunier, 15% Chardonnay.

Terroirs: Chalk, Sparnacien (chalk mixed with clay), Sand, Limestone and shells.

Vinification: First fermentation in stainless steel vats which are thermostatically controlled at each stage of fermentation.
Reserve wines aged in oak barrels.

Bottling: May 2003

Disgorging: Manual.

Dosage: 6 g/L – Brut.

Eye: bright but warm yellow robe, mousse fine and intense.

Nose: seductive bouquet of ripe fruits. Generous and powerful with aromas of mirabelle, grilled almond and warm apple.

Mouth: the mouth opens out in remarkable liveliness and length. Round and structured, with hints of honey cake and of caramel, this champagne pleases many a sommelier.

Serving: the perfect food champagne, for intimate dinners and epicurean meals. A feast when served with local snails.