You know my passion: to express the grape on its soil, and God knows if our Champagne have a lot to tell us about this.
With me, no artifice. No need for barrels, concrete eggs, terracotta amphoraor or other winemaking practises for permiting the grapes to reveal themselves.
A fruit grown in harmony with its environment and a vinification the least intrusive possible are the bases of my experience.
Bouzy is a very particular terroir and, even if it represents 97% of my Grands Crus (Ambonnay 2% and Louvois 1%), I wanted to illustrate it in its integrity with three cuvées: Blanc de Noir, Authentic Rosé and Vintage.
Since 7 years for the NV and since 2009 for the vintage, I vinify these cuvées as pure Bouzy "mono-cru" (Blanc de Noirs is thus a mono-cru and mono-varietal).
These bottles now mention on the label the words "GRAND CRU BOUZY", replacing the simple "Grand Cru".
This distinction is undoubtedly a real added value for connoisseurs.
With me, no artifice. No need for barrels, concrete eggs, terracotta amphoraor or other winemaking practises for permiting the grapes to reveal themselves.
A fruit grown in harmony with its environment and a vinification the least intrusive possible are the bases of my experience.
Bouzy is a very particular terroir and, even if it represents 97% of my Grands Crus (Ambonnay 2% and Louvois 1%), I wanted to illustrate it in its integrity with three cuvées: Blanc de Noir, Authentic Rosé and Vintage.
Since 7 years for the NV and since 2009 for the vintage, I vinify these cuvées as pure Bouzy "mono-cru" (Blanc de Noirs is thus a mono-cru and mono-varietal).
These bottles now mention on the label the words "GRAND CRU BOUZY", replacing the simple "Grand Cru".
This distinction is undoubtedly a real added value for connoisseurs.