The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. A small amount of sulphur was added before fermentation. Alcoholic fermentation took place in stainless steel tanks using their "pied de cuvee", a technique used in natural winemaking to employ natural yeasts. A small batch of must is used to start a spontaneous fermentation using indigenous yeasts; once this has been deemed successful, this “pied de cuvee” is added to the remaining must to start the fermentation process. This cuvée underwent natural malolactic conversion following fermentation and was bottled the following April. The wine spent five years ageing on its lees in the bottle.

An elegant Champagne featuring an initial crisp acidity that gives way to generous floral, ripe pear, peach, and citrus notes, complemented by a subtle twist of orange peel and dried fruit complexity. This beautifully balanced Champagne is full of finesse and has a long, lingering finish.