Domaine Marguet in the commune of Ambonnay was founded by Emile Marguet in 1875. The 10 hectare property is currently run by Benoît Marguet, who trained as a wine grower in the USA and with Mumm. The vineyard has been certified biodynamic since 2009. Benoît Marguet treats his vines with phytotherapy (the infusion and decoction of medicinal plants) and aromatherapy (use of essential oils); he also ploughs his land with horses and allows the grass to grow around the vines. In the winery, the single parcel vinification process is clean and precise and uses virtually no sulphur. The élevage is very well executed. The outcome is some very fine champagnes that are full of character and go well with food. This domain is attracting more and more champagne lovers.

Like all the domaine’s wines, this exceptional champagne has been crafted to express the freshness of its terroir and the meticulousness of its vinification with precision and finesse. It is made with grapes purchased from a friend and fermented in wood. Benoît Marguet also makes it a point of honour not to add sulphur. The final champagne expresses the grape's typical citrus and lemon zest notes, plus some hints of crème pâtissière, vanilla and mocha from its time in wood. The palate is beautifully balanced and very taut with a creamy texture, making it ideal either for a special aperitif or with gastronomic dishes.