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A Blanc de Blancs made from vines over 80 years old in the area known as "Les Hauts Nemery" Grand Cru d'Avize.
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The House De Sousa is located in the town of Avize in the heart of the prestigious Côte des blancs. It was founded by Antoine De Sousa in the 1950s by marriage with a girl from a family of winemakers. Today, Erick De Sousa is one of the most talented winemakers in the region, favoring a sustainable approach to his vineyard to produce authentic and pure Champagnes.
In the aftermath of World War I, Manuel De Sousa, originally from the province of Braga and part of the Portuguese contingent sent to the front, decided to settle in Champagne at Avize with his wife. His son Antoine married Zoémie Bonville, from a family of winegrowers long established in the region. A "success story" that has never ceased to exist. Their son Erick took over in 1986, and showed exceptional talent in raising the vineyard to a level of excellence Rare that has been achieved. Today, he is gradually passing on his heritage and passion to his three children: Charlotte, Julie and Valentin, who will continue to write the pages of history.
The House De Sousa watches over a vineyard of 9.5 hectares of vines classified as Grand Cru on the Avize on the Côte des blancs. Located between the very qualitative terroirs of Cramant to the north and Oger to the south, Avize has a soil and a subsoil composed entirely of chalk, which allows a perfect drainage of the vineyard and brings freshness and minerality to the vines. Deeply rooted, the vines are also remarkably well oriented, with an East-South-East exposure offering optimal sunshine. The grape variety is 60% Chardonnay, 30% Pinot Noir and 10% Pinot Meunier.
Having always worked his vines with respect, Erick De Sousa began a conversion of his vineyard and obtained certification in Organic Agriculture in 2010 and Biodynamics in 2013. A state of mind that allows to give the wines always more identity and finesse.
The House De Sousa produces several vintages that will allow to celebrate all occasions.
The Extra-Brut Blanc de blancs is an excellent appetizer to understand and appreciate the house's expertise. A precise Champagne, with a floral aromatic dominance and so the bubble is refined, perfect for an aperitif.
The Cuvée des Caudalies Millésimé 2010 is an out of the ordinary Champagne, made from the best parcels, vinified and aged in oak barrels. Round, deep and deliciously aromatic with a dominant of white flesh fruits and spices, it will accompany refined dishes, whether white meats or fish.
How can we not mention the Cuvée Umami 2012, a blend of 60% Chardonnay and 40% Pinot Noir from several Grands Crus. Aged in oak barrels, it gets its name from the fact that it leaves a soft, oily sensation on the palate, evoking the fifth flavor described by the Japanese. A Champagne of great complexity, with a unique mineral sensation enabled by the application of biodynamics in the vineyard bringing out this flavor.
A Mycorrhiza is the result of the symbiotic association between fungi and plant roots.
The key is to develop the diversity of soil micro-organisms through natural practices that respect the terroirs: "biodynamics" and "soil aeration".the ploughing carried out by Julie De Sousa and their two draught horses minimizes soil compaction, which contributes to the development of MYCORHIZES, thereby improving vine nutrition and fruit quality.
Thanks to Mycorrhizae, which dissolve the parent rock, the roots can draw their nourishment: trace elements. They are the transmission belt between the soil, the subsoil and the vine.
The Mycorhize cuvée from De Sousa is a Blanc de blancs cuvée from the Grand Cru vineyard in the village of Avize. The remarkable average age of the vines is over 80 years.
This Champagne, will delight you with its elegance, its minerality and the precision of its aromas of nuts, acacia, lime blossom, honey as well as subtle notes of raspberry. A Champagne with a vibrant energy that reflects the terroir of Avize.
Dishes from the sea will be particularly appreciated with this Mycorhize cuvée, such as roasted langoustines marinière with lemon, sole meunière with butter or more generally Japanese cuisine.
This Champagne is referenced in Michelin-starred restaurants such as Alain Ducasse, L'Assiette Champenoise, Les Troisgros and Paul Bocuse.
