​The first word that comes to my mind when I have to describe champagnes is: gastronomy. Their wines are the perfect match for champagne-based lunches or dinners, due to their intensity, complexity and drinkability. The second world is: chiseled. are extremely attentive to details, from the care they use for their vineyards (they look like gardens) to the work in the cellar and to the creation of their labels. Nothing is left to chance and you can feel it in their wines, whose bubbles are a symphony of elegance, a jazz masterpiece. Their Brut Nature  is considered to be a benchmark for brut nature champagnes and their blanc de blancs and rosé are one of the best champagnes I have ever had from chalky soils.

 

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Soils : Sandstone-clay and limestones with white chalky pebbles

Cultivated grape sorts: 55 % Meunier, 29,8 % Chardonnay, 15% Pinot Noir ; 0,2% Arbanne and Petit Meslier

Hectares : 6.30 hectares with 28 plots on 9 villages

Annual Production:  : 30.000 bottles

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Finding the wines of Champagne ...

L'Assiette Champenoise, Reims 

Guy Savoy - Monnaie de Paris

Restaurant Duchardt, Wien 

Pavillon Ledoyen, Paris  

Les Crayères, Reims  

Agrikultur, Stockholm;

Auberge du Jeu de Paume, Paris  

Dragsholm Slot – Hørve, DK  

Restaurant Ima, Rennes  

Ristorante Kresios, Telese Terme 

Le Foch, Reims 

Le Grand Cerf, Reims 

Restaurant Le Millénaire, Reims 

Ceresio 7, Milan 

Restaurant Sellae, Paris