In The Vineyard
The estate’s 2.5 hectares of vineyard, mainly planted with Pinot Noir, are cultivated organically with some biodynamic-inspired practices in the mix. Vinification is classic, with the champagne matured for around 10 months, though this depends on the cuvée. Most of them are vintage champagnes. Exceptionally aromatic, these wines bring together fruit and minerality in harmony.
The white Coteaux presents itself in a luminous, satiny and fluid aspect, with a yellow gold colour with golden yellow nuances and sparkling in the glass. The visual sensation announces a rich and fresh wine. The first nose is elegant and pastry, with notes of almond, toast, roasted mango, vanilla pastry cream, and yellow peach. Aeration of the wine adds notes of orange, apple, pear, passion fruit, violet, quince, and honey. The contact in the palate is supple and fresh. The wine develops a pulpy and velvety fruity substance, supported by a just tense orange acidity. The mid-palate is orchestrated by a calcareous minerality which confers frankness, iodized salinity and length on the palate. The work carried out in the woods coats the very ripe fruity substance by bringing lamb's lettuce while preserving a sharp and exotic-sounding freshness. The finely stitched whole thus offers a slender, tasty finish with a certain sweetness. The Coteaux Champenois Blanc is a delicate wine that seduces with the finesse of its character, its freshness and the fruity precision of the grape variety.
