Our underground cellars of about 2 kilometers length hide a permanent stock of approximately 2,5 million bottles, keeping them on stacks a minimum aging time of 3 years. Rather than speeding the wines by making a malolactic fermentation, we prefer to let time make its patient and precious work! Intensely and tightly knit flavors of black currant, slivered almond, white peach and candied lemon peel expand on the palate and linger with a vibrant spiced finish. Our Brut Champagne spends 3 years on the lees, resulting in an austere structure at first with rapier acidity.