This cuvee was made naturally and without the addition of additives. The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. The alcoholic fermentation took place in stainless steel tanks using their "pied de cuve", a technique used in natural winemaking to employ natural yeasts. A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, and once this has been deemed successful, this “pied de cuvee” is added to the remaining must to start the fermentation process. 50% of the wine was fermented in stainless steel and 50% in three-year-old French oak barrels. The wine underwent natural malolactic fermentation and was bottled the following April. The wine aged one and a half years on its lees in the bottle.

This precise and chiselled Champagne has a mouth-watering palate. Mineral undertones and crisp apple notes support invigorating citrus fruit flavours.