Honouring the family's commitment to sustainability, the vat room combines photovoltaic solar panels, a rainwater harvesting system and a green wall for heat insulation. This is a blend produced only from exceptional vintages. Vinification took a parcel by parcel approach, separating as much as possible individual villages and terroirs. The grapes were hand-harvested and fermented with selected yeasts at temperatures of 18°C in stainless steel tanks. The wine underwent malolactic conversion resulting in a softer mouthfeel and it did not have any lees contact, maintaining the purity of fruit. 13% was matured in second passage French oak, adding richness and complexity. Following natural clarification and stabilisation, the wine underwent secondary fermentation in bottle. This cuvée was bottled aged for 17 years.

A sumptuous and elegant Champagne, with complex aromas of citrus, fresh bread and biscuity characters, which give way to hints of peach, apricot, quince and floral notes. On the palate, ripe hazelnut envelops delicate notes of crystalline mandarin and orange peel, through to a long finish, full of finesse.