Made from 100% Pinot Meunier, something of a rarity in Champagne. The grapes were pressed using a pneumatic press, followed by a long 'débourbage' or settling period. 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. This cuvée underwent natural malolactic conversion and was bottled the following April. The wine spent six years ageing on its lees in bottle.

This stunningly poised and textured Champagne is made from 100% Pinot Meunier and has a rich palate, which is beautifully balanced by crisp notes of green apple and lime freshness. Creamy, with a lovely purity of flavour through to an endless finish.