This cuvée comes from the hillsides around Landreville, where the family estate is located. The terroir is defined by Kimmeridgian marl soils, similar to those of Chablis. In the winery, alcoholic fermentation occurs spontaneously with native yeasts in oak casks. The wine is then aged for nine months in stainless steel vats and oak casks. A second fermentation takes place in the bottle, followed by at least 15 months of ageing before disgorgement.
In the glass, this Champagne displays a brilliant yellow hue animated by a fine, lively effervescence. The nose is expressive and distinctive, combining ripe white fruit, citrus peel, bread crumbs, fresh almond and vine blossom, all carried by the subtle oxidative touch typical of Charles Dufour’s style. On the palate, the attack is vibrant and chiselled, marked by pronounced mineral tension. The wine unfolds with impressive breadth, offering flavours of juicy pear, orange zest and hazelnut.