The Chardonnay grapes used for this vintage champagne come exclusively from a 0.4-hectare parcel in the Premier Cru village of Villers-Allerand. The base wine was fermented spontaneously and aged for nine months in oak barrels, then rested on the lees for at least 44 months. At disgorgement, a dosage of 1.4 grams was added to highlight the wine’s complexity, elegance and minerality. A brilliant lemon-yellow colour, with aromas of pear, almond and acacia blossom complemented by notes of pistachio and green apple. The palate is creamy and harmonious, with well-integrated oak notes and a delicious citrus-spicy-saline finish. 

Only 1,600 bottles made.