Terroir: Flint, millstone and hard limestone soil
Age of vines: 45 years old
Vinification: Grapes are hand-picked. The first alcoholic fermentation takes place in enamelled steel vat. During this fermentation, only indigenous yeasts are used. During ageing, no fining, no filtration, no acidification and no chemical products added. Yeast, parcels and vintage need to express through the Champagne. The second fermentation happens in the bottle. Champagne can be kept on the lees for 6 years.
- Chardonnay,Pinot Meunier,Pinot Noir
- France, Champagne
- Franck Pascal
- Ready to Drink And Will Improve