This Blanc de Noirs champagne derives exclusively from the first batch of juice, called the “cuvee”. Vinification without malolactic fermentation takes place in thermoregulated stainless steel vats, followed by blending with reserve wines matured in oak barrels. After four to five years ageing in the cellar, this cuvee is ready to be enjoyed as an aperitif, for the Extra Brut, and ideally as a dessert wine for the Demi-Sec. A fruity champagne with a refined effervescence.