This champagne is made from 90% Pinot Noir and 10% Chardonnay grapes and from well identified old vines.

Harvesting is entirely manual and then the bunches are brought back to the harvest room to be sorted on a table, de-stemmed and kept in maceration for 24 hours under the watchful supervision of the cellar master until the desired optimal color is obtained.

The alcoholic and malolactic fermentations are thermo-regulated, thus providing roundness and low acidity.

It is an aperitif wine to be served between 10 and 12° with tapas or with Iberian ham of black pig cut into very thin slices, with small game birds and/or with a dessert based on red fruits which will blend in harmony with touches of red berries from Pinot Noir or with a charlotte of pink cookies from Reims.