In 1911, when the vineyard classification became official, Raymond Duval-Leroy wanted to pay tribute to his predecessors and create an exceptional wine. He was the first to work on champagne that would bring together Chardonnay and Pinot Noir grape varieties selected only from villages classified as Grand Cru and Premier Cru within the Grande Vallée de la Marne, Montagne de Reims and Côte des Blancs regions. The first Champagne to be certified Premier Cru, this cuvée is composed of Chardonnay (70%) and Pinot Nor (30%) have remained unchanged since it
was created in 1911. Duval-Leroy was among the first Champagne houses to be certified HVE Level 3. Measures are taken to combat the run-off of rainwater to limit the pollution of underground and superficial water; grass cover crops are grown, and processes to combat soil erosion are employed. Biodiversity is positively encouraged, sustainable fertilisers are used, and sexual confusion of predators takes place instead of
insecticides. The plots and weather conditions encountered are carefully monitored, with soil testing and cartographic, computerised traceability of products employed.