Made of 85% Pinot Meunier (of which 15% is vinified as red wine) and 15% Pinot Noir, the grapes for this cuvée are grown in the Auche, on the outskirts of the village of Janvry, to the west of Reims. They are pressed in small stainless steel vats before being transferred to ceramic vats for 12 hours to allow the must to clarify naturally. It is then transferred to large steel vats where it ferments before being bottled for secondary fermentation and ageing on the lees for 2.5 years, followed by a further 6 months’ rest after disgorgement.
The result is a rosé champagne full of fruit and freshness, with some sweet notes of bread and biscuits. The palate is rich in red fruits, with good structure and energetic bubbles.