Maison Agrapart & Fils, founded in Avize in the late 19th century, now extends over twelve hectares on the Côte des Blancs, eight of which are classified as grand cru. A family farm, it has maintained the status of récoltant manipulant. On a vineyard with 70 parcels, the vines - 11 hectares of Chardonnay and 1 of Pinot Noir - are on average 40 years old.
This very fine estate is particularly popular with wine lovers and is gaining fame: the cuvées produced by this sought-after maison are increasingly difficult to find! They are vinified in old oak barrels with malolactic fermentation allowed to take place. The Champagnes stand out for their great finesse, mainly thanks to the low dosage and the fine minerality of the wines.

This champagne is fermented solely with the help of native yeasts, as is the second fermentation (to create effervescence), where grape juice from the following harvest is used to supply the required sugar (about 24g/l). In other words, it is an undosed champagne with low sulphur (<50mg/l); this wine is aged on the lees for at least three years. A fine, mineral champagne with citrus aromas.