Additional Info

N°17: "One of the components of wine’s complexity is contained in the skins of perfectly ripe grapes. By infusing them, this experiment is a quest for a unique aromatic expression." Pinot Blanc from the Sainte Marie vineyard, with 50% of the whole clusters crushed by foot in the press and left to macerate overnight, and the other 50% pressed directly. 3 g/l dosage.

N°18: "With climate change, Champagne risks losing its subtle balance. This experimental cuvée is the search for greater freshness." 100% Pinot Blanc from the Sainte Marie vineyard, blocked malolactic fermentation. 3 g/l dosage.

N°19: "The question of aging in Champagne generally refers to the time on lees in bottle. Here, the goal was to make a mature wine through extended aging in tank before the bottling and the second fermentation." 100% Pinot Noir from 2019, primary fermentation and aging for 24 months in tank, bottled in June 2021 for the secondary fermentation and aged for an additional 21 months on lattes, disgorged April 2023. 3 g/l dosage.