Grape bunches are harvested from vines in the Marne Valley facing south and south east, and planted in sedimentary soils comprised of calcium, silica, and limestone. Cool fermentation in stainless steel and a complete malolactic fermentation. The wine is left on the lees for a minimum of 20 months. It expresses aromas of apple and white pear along with more subtle notes of almond, buttered toast, and baking spices.

• 80% Pinot Meunier • 20% Chardonnay •