A unique champagne house, which was known to be one of the first producers to stop using chemical fertilizer and to experiment with biodynamic vine cultivation back in the 1970s. Today, the entire vineyards are certified as organic and biodynamic.

I find it a bit interesting and unique that champagne spent just over 13 months 60 meters under the sea as part of its underwater ageing process. Only 5,000 bottles were produced. 

TASTING NOTES:

The champagne shows a ripe fruity nose with expressions of Granny Smith apple, quince, and pear. The palate is medium-dry with hints of lemons and kaffir leaf, with an extremely fresh finish. The champagne carries a smell of minerality, is exceptional fruit-driven but perfectly well balanced, and is a romance of terroir and sea. Best to be enjoyed with Fruits de Mer