One of the best Blanc de Blancs we’ve tasted from the region. The 2016 base wine was blended from the nine parcels of the village of Cuis, spontaneously fermented in used barrels, then malolactic fermentation also happened during the ageing on the lees. It is complemented by 30% of reserve wine. Taut posture, deep flavours, lively acids, lovely balance. 

It was bottled in May 2017, disgorged in September 2019. Dosage: 1.5 g/l.