Created in the early 50s, this small niche house is only in its third generation. Bio-dynamic growing methods and attention to quality is unmistakable with all the wines produced by this house, they use predominately Grande Cru grapes from some of the best regions in champagne. Only produce an estimated 100,000 bottles a year and minerality is ever present in all their taste profile.
9.5 hectares of estate , mainly sourced from Avize, Over, Cramant, Le Mesnil-sur-Oger, Aÿ and Ambonnay.
Chef De Cave
Erick De Sousa
Their Iconic seashell on their bottle label print and their passion for bio-dynamics.
General Winemaking Process
Fermentation in barrels, stable temperature for maturing wines in 200 year old cellars run for 800 meters.
General Winemaking Style
Expressing the bio-dynamic import, chalkiness, minerality , fresh, light, layered, Pinot Meunier dominant.
Production Per Year
Estimated annual production of 100,000 bottles.
Wine fermentation process is perfected in large 1000 litre foudre wood oak barrels compared to the conventional stainless steel tanks.