It was the First World War which oddly enough was at the origin of the creation of De Sousa champagnes. Indeed, Manuel De Sousa, originally from the Porto area, was part of the Portuguese expeditionary force called to reinforce the allies. Returning to his country, faced with a difficult economic situation, Manuel De Sousa decided to leave with his wife for the Champagne region where he had made contacts during the war. He settled there and worked hard at the service of the region's wine growers. However, struck by a tumour, he died at 29, leaving a wife and four children. A little later, the eldest son, Antoine, met Zoémie Bondeville, the daughter of a family of prosperous Champagne wine growers with whom he would soon marry. This was the start of success for the De Sousa family. Today, it is Erik, the third generation established in France who runs the domain with his wife Michelle. Today the domain covers 11 hectares of the most beautiful terroirs of the Côte des Blancs, of which the vast majority are in grand cru with 75% of the vines over 45 years old, which is rather rare in Champagne. In addition, Erik De Sousa has gradually made the entire domain organic and then biodynamic since 1999. His wines have gained further finesse, elegance and expression of their different exceptional terroirs. An absolute must-see for lovers of biodynamic champagne, powerful, tense and offering assertive minerality.
About the cuvée
The Champagnes from Sousa are a family affair. Renowned among specialist connoisseurs of delicate Champagne bubbles for their organic and biodynamic expertise (certification received in 1999), the estate is also sought after for the finesse, elegance and distinction of its wines which turn out to be a faithful reflection of their original terroir. Here the estate offers us La Cuvée Précieuse. A Champagne Blanc de Blancs from a terroir classified as a Grand Cru. Needless to say, it is composed exclusively of Chardonnay. A Chardonnay which has drawn its distinction from within its preferred soil: a chalky soil. It has been cultivated within three Côte des Blancs villages (Cramant, Oger and Avize), in accordance with biodynamic principles which encourage the roots to draw the nutrients necessary for them to flourish from deep within the soil. The idea is to allow the noble grape variety to be expressed in the delicate and fresh quality of the wine. That is why the domaine has also chosen to carry out the vinification in stainless steel vats. This is all complexified by a blend of reserve wines (up to 40%), matured for several months in oak barrels. A step which gives the beverage roundness and a lovely creamy quality. The wine is finally matured on the lees for at least two years before the crucial step of disgorging.
The information published presents current information on the wine concerned and is not specific to a certain vintage. This text is protected by copyright and it is forbidden to copy without prior written consent from the author.
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