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A fine Champagne with citrus fruits aromas, grapefruit, lemon, white flowers, apricot & white peach notes, with brioche undertones, & a silky finish.
50% harvest 2017 and 50% harvest 2016/2015. Alcoholic fermentation using local yeast. Malolactic fermentation to reduce the dosage of sulfites & spontaneous
Aged in barrel for 7 to 8 months on lees. Unfiltered, unclarified. Dosage extra brut (2 g/l). Aged in bottle for 3 to 5 years.
Aged in cellars after disgorgement : 6 months on average. Little to no sulphur (average of 15mg/L total SO2).
Winemaking handed down from father to son since 1776. A family winery with 60 blocks spanning 8 hectare in Verzy, a “Grand Cru” village in the Grande Montagne de Reims region. Application of agroforestry practices with more than 500 trees & shrubs planted on the vineyard blocks. Introduction of animals for winter grazing : chickens & sheep.
The soils of the young vines are worked with horses.
This bottle is named after his nod to his philosophy of atavism, a return to the former way of making Champagne.
The grapes are harvested at a ripeness level where chaptalisation is not necessary.
“Atavique (Atavistic): Atavism: recurrence in the descendant of one or several characteristics typical to one of its ancestors”