This deep, expressive Pinot-Noir-only Champagne is crafted from multiple vintages (typically 5–6) to preserve its signature Ambonnay identity year after year. Sourced entirely from the village’s prized terroirs — the fruit comes from vines averaging 33 years old, rooted in one of Champagne’s most powerful crus.
Vinification is deliberately layered: 80% barrel-aged, with partial malolactic fermentation (30% malo / 70% no-malo) to balance richness and tension. The result is a Blanc de Noirs that’s fuller and more savory than the estate’s Blanc de Blancs — meaty, structured, and beautifully complex.
In the glass it shines light gold with copper glints, offering a fragrant nose of red-fruited lift and the earthy, fresh scent of early spring. The palate is dense and mouth-filling, driven by citrus, minerality, and that unmistakable Ambonnay depth.
Perfect with roast poultry, mushroom dishes, charcuterie, or simply sipped on its own when you want Pinot Noir’s power wrapped in Champagne’s finesse.
This deep, expressive Pinot-Noir-only Champagne is crafted from multiple vintages (typically 5–6) to preserve its signature Ambonnay identity year after year. Sourced entirely from the village’s prized terroirs — the fruit comes from vines averaging 33 years old, rooted in one of Champagne’s most powerful crus.
Vinification is deliberately layered: 80% barrel-aged, with partial malolactic fermentation (30% malo / 70% no-malo) to balance richness and tension. The result is a Blanc de Noirs that’s fuller and more savory than the estate’s Blanc de Blancs — meaty, structured, and beautifully complex.
In the glass it shines light gold with copper glints, offering a fragrant nose of red-fruited lift and the earthy, fresh scent of early spring. The palate is dense and mouth-filling, driven by citrus, minerality, and that unmistakable Ambonnay depth.
Perfect with roast poultry, mushroom dishes, charcuterie, or simply sipped on its own when you want Pinot Noir’s power wrapped in Champagne’s finesse.
