“Everything started with this wine. Chardonnay and Pinot Noir, from one vintage, with a touch of barrel,” says Raphaël Piconnet about the most important champagne of his small estate, the current 2019 vintage of which arrived in the spring. The two varieties were blended in equal proportions, 40% of it was spontaneously fermented in used Burgundy barrels, and the fermentation of the greater part took place in tanks. Malolactic fermentation typically takes place during the spontaneous fermentation at Bichery, strengthening the already creamy, deep structure of the wines. The base wines were bottled for the second fermentation without filtering or fining after several months of ageing on lees. 

April 2023 disgorging, zero dosage, 6,700 bottles were made.