The vineyards are located in the far south of Champagne, near the town of Les Riceys. The predominant Kimmeridge soils, dating back to the Jurassic period, are extremely calcareous and produce very fine and fresh wines. The grapes are hand-selected and then pressed whole. After the first fermentation and malolactic fermentation, the cuvée for the Brut is blended from current vintages and Réserve wines from older years. Following the second fermentation in the bottle, the Champagne rests on the lees for approximately 30 months before being disgorged and receiving a light dosage (Brut) for finishing. Color: Pale straw yellow; Aroma: Complex, hints of red fruits and blossoms; Taste: Elegant and fine perlage, hints of yellow fruits and citrus.