Grapes for this cuvée are grown in the lieu-dit of "Auche" around the village of Janvry which lies just to the west of Reims. Firstly they are pressed in small stainless steel vats, before being transferred to ceramic vats for 12 hours to allow for natural clarification of the juice. Next the clarified juice is moved to large steel containers where it remains for fermentation before finally being bottled for the secondary fermentation and lees ageing for 2.5 years and a further 6 months resting time after disgorgement.
Fruity on the nose with some sweet bready and biscuity notes. More concentrated rich red fruit on the palate supported by good structure, energetic bubbles with fruit still lingering on the fnish
The structure means that this wine can deftly handle stronger flavours such as cured ham and salami. Those feeling adventurous could even try with more robust main courses too.