Country France
Region Champagne
Farming Organic &Sustainable
Soil Siliceous sands, silts and calcareous clays
Varieties Pinot Noir, Chardonnay, Pinot Meunier
Alcohol 12.5%
Size 750 ML
Winemaking
-First fermentation in stainless steel vats (85%) and oak barrels (15%)
-Malolactic fermentation carried out
-Aged on fine lees for 8 months before bottling
-No filtration, minimum use of sulphites (less than 35 mg/l)
-Bottle aging for a minimum of 4 years
-Extra-brut dosage: 3 to 4 g/L, traditional liqueur

This cuvée draws its generous and aromatic identity from the clay-limestone and sandy soils of the "small mountain" of Reims.

On the nose, it has touches of white fruit and lemon mixed with notes of candied fruit, mirabelle plum and hazelnut.

About the Producer
Grégoire Bonnet founded the estate in 1862. That’s 150 years of continuous production within the same family, now helmed by Thierry Bonnet and his son Cyril. They farm over 10 hectares including the Premier Cru and Grand Cru villages of Chamery, Vrigny, Coulommes la Montagne, Verzenay, and Verzy. This is spread over 50 parcels of 35-80 year old vines, all farmed organic since 2013 and certified in 2016, which puts them in rare company for Champagne. All initial fermentations are native yeasts, no filtration, and minimal sulfur. Their production is approximately 60,000 bottles per year.

These represent honest expressions and are part of the new guard (at least philosophically) of organic viticulture and crystalline assertions within a sea of mass production. They even make some true zero-zero cuvées, including their not to be missed Coteaux Champenois. These still wines are direct translations of the terroirs and remind us of the purity of Pinot and Chardonnay when they have not been “messed” with.