||30% Pinot Nero, 70% Pinot Meunier
||Clay and limestone terroirs from the Marne.
||Only "la cuvée" (the first juice from the first pressing) is used to make this champagne. Vinified in old small oak barrels, large casks and half hogsheads. Spontaneous alcoholic fermentation with indigenous yeasts. Malo-lactic fermentation takes place. "Batonnage" (beating in) of fine lees every 10 to 12 days. Bottled on “fruit days” of the lunar calendar. Unfined.
||Good as an aperitif, with starters such as fish, tarts and pates, prosciutto hams (culatello, pata negra), poultry and white meats.