Champagne J.P. Secondé

Here the plots are established in chalk soil, which brings a robust strength and nobility to the Pinot Noir grapes.

The grapes undergo an immediate, ultra-gentle pressing to extract clear juice from the black Pinot Noir skins, which then completes both alcoholic and malolactic fermentation in stainless steel vats. Afterward, the wine is bottled for a secondary fermentation to create its bubbles and aged on its lees in cool chalk cellars before a final 9 g/l dosage is added.

This is a refined, fruit-forward sparkling wine with delicate bubbles and mineral complexity, balancing brioche richness with bright yellow fruit and a distinctive terroir character.

The red grapes come from their oldest vines on a sloping vineyard, they are selected and sorted by hand in order to find those most highly developed to produce their coteau champenois.

Traditional blending method (rosé d'assemblage), combining a base of 90% Pinot Noir and 10% Chardonnay with 10% to 15% house-made still red wine from their oldest Grand Cru vines, before incorporating reserve wines and undergoing a secondary bottle fermentation followed by two years of aging on the lees.

An intense, highly elegant bouquet of fresh berries with floral notes of violet and orange blossom. On the palate, voluptuous and creamy texture that transitions beautifully into a vibrant acidity with a lingering finish.

100% Grand Cru chalky limestone and clay slopes on the northern Montagne de Reims.

Blending 70% Pinot Noir, 20% Chardonnay, and 10% Pinot Meunier (comprising 80% from the base vintage and 20% reserve wines), undergoing traditional vinification and complete malolactic fermentation in stainless steel vats before resting on its lees for 36 months and receiving a minimal 3 g/l dosage.

A remarkable balance between the finesse of floral taste sensations and the dominating complexity brought by fruits notes.