Pinot Noir from the Montagne de Reims and the vineyards of Mareuil-sur-Ay, Ay and Avenay-Val-d’Or. Traditional vinification avoiding any premature oxidation. Partial malolactic fermentation for wines in vats, vinification without malolactic fermentation for wines made under wood (20%). Extra-Brut dosage to maintain the balance between freshness and vinosity and not to mask the wine’s character and purity. Aged for at least five to seven years to obtain the greatest complexity of the wine and to bring out the secondary and tertiary aromas, the hallmarks of prolonged aging on the lees.