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Clay and limestone soils of the Marne Valley. Average age of the vineyard: 30 years
Only the "cuvée" (the first juice from the first press) is used in the composition of this champagne. Vinification in small oak barrels, foudre and demi-muids. Spontaneous alcoholic fermentation - natural indigenous yeasts. Malolactic fermentation carried out. Stirring of the fine lees every 10/12 days. Bottled on Fruit Day (lunar calendar). Not fined.
Suggestions for accompaniment
Aperitif - Starters - Poached poultry - Grilled fish - Cheese.
The wines of
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