Non-vintage Grand Cru Blanc de Blancs Champagne comprising 100% Chardonnay. The team picks the grapes later than many other vine growers to obtain base wines with balance approaching the family's Jacques Prieur Burgundy wines. Gentle whole bunch-pressing, with only the cuvée retained for Labruyère Champagne. Each parcel is pressed and vinifed separately to respect the identity of each terroir. All base wines go through malolactic conversion before being rested. Blending decisions in the new year tend towards an expression of each vintage in the composition of each Champagne. Usually bottled in the spring following harvest to give way to second fermentation. To get the finest bubble, an important vinosity and aromatic complexity, the ageing process “sur lattes” takes between 3 and 5 years, and up to 10 years for millésime Champagnes. At disgorgement the family favours low dosage and the use of the best wines for the liqueur, to produce perfectly ripe, balanced terroir-driven wines.
Based on the 2012 harvest. Dosage 2-3 g/L. Tirage 2013 and then disgorged during 2016 or 2017 (check back label).