Thomas likes to say that, “90% of the result of champagne is made in the vineyard, the rest is love and blending.” Grapes are harvested at maximum ripeness paying close attention to taste, not just pH. Vinification occurs in a mix of new and old Rousseaux barrels from Burgundy and only the best barrels make the final blends. The idea is to make wines of concentrated fruit, and complex mouthfeel all with as much finesse as possible. Intervention in the cellar is minimal, it is only to amplify what nature has given and all wines rest a minimum of 3 years on lees after 9 months in barrel.
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