Petraea champagne comes from a “Murtet” plot and is made according to a principle similar to that of the Solera: each year, 50% of the last harvest is added. Thus, the wine is composed of all the previous vintages, in decreasing proportion. This perpetual reserve was restarted in 2012 as an organic. Only the “cuvée” is used in the composition of this champagne. Spontaneous fermentation by natural indigenous yeasts. Vinification on fine lees in 25 hl tuns, with stirring. Unglued, unfiltered. Limited pressure frothing for a winey and elegant character.