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", which is 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, once this has been deemed successful, this “pied de cuve” is then 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 spent one and a half years ageing on its lees in bottle.

A precise and chiselled Champagne, with a mouth watering palate. Invigorating citrus fruit flavours are supported by mineral undertones and crisp apple notes.