Pierre Gimonnet

The winemaking process of this champagne is characterized by a double fermentation; the first takes place in thermoregulated steel vats, while the second is carried out in the bottle according to the typical methods of the Champenoise Method. The Champagne matures on the yeasts for a total of 30 months, and at the end of this period the disgorgement, dosage and bottling operations are carried out.

This champagne has a transparent straw yellow color, crossed by a lively persistent effervescence.
On the nose, fruity notes are initially perceived which gradually transform into floral accents and mineral nuances.
On the palate, it has a good body, broad and soft, with a freshness that reveals a persistent mineral texture in the aftertaste.

The vineyards surrounding the municipality of Cuis are classified as Premier Crus and are aged between 30 and 50 years.