This champagne is produced with three different grape varieties, one third of each: Chardonnay, Pinot Noir and Pinot Meunier. But also 30% of wines from perpetual blending system. Vinification is 60% wooden oaks, 40% in small vats, slow fermentation, under crown caps for the second alcoholic fermentation. The ageing on laths lasts 24 months. This Brut, dry champagne, with no additional sweetness, is very well made. As a mineral champagne, it has a nice structure and smooth aftertaste.