The Blanc de Blanc is fermented 50% in cuvee and 50% in barrel. The Champagne spends 4 years “sur lattes” before disgorgement and is finished with a dosage of 0g/l. This cuvee comes from two parcels with light sandy/silica soils including the parcel planted in 1923. This terroir gives the Blanc de Blanc a Chablis-like minerality. Production is very limited.
From the winemaker- The nose bears the good maturity of our Meuniers, with aromas of lychee, rose liqueur, candied peach, marzipan, and iodized minerality. Airing gives it notes of mandarin and grapefruit skin, melon, verbena, and fresh lemon. The nose evolves towards pineapple, mango, fleur-de-lys, blackcurrant, then fig, cocoa, always with this iodized imprint of our terroirs.