Our vintages

The HAUT’THENTIC champagne stands out for its blend. Fruity Pinot Meunier accounts for 75% and brings lots of body to the wine. It is pale yellow with a very fine bead and an indulgent aroma with mirabelle plum and vine peach notes.

It has a full-bodied and creamy mouthfeel with a slight tang. It starts off crisp yet rich with white fruit aromas. BEST SERVED AS A PRE-DINNER DRINK.

Our HAUT’RIGINE champagne is made using the best of the year’s vintages. They are chosen when the grapes are picked then again after our base wines have been tasted several times. Pinot bursts with structure and body whilst Chardonnay brings finesse and a delicate touch. The blend of these two grape varieties makes a champagne with real finesse and finish. It’s up there with the best.

Some of this vintage is aged in oak barrels to give it roasted, buttery brioche and slightly woody notes. This indulgent and hearty wine has real vinosity, body and style set off by a fresh finish. A golden yellow, smooth and creamy mouthfeel with the opulence of Pinot Noir.

The Haut’bsession vintage comes from a single plot. The grapes are picked at their ripest and the fermentation process doesn’t involve chapitalisation. Vintage made exclusively using “cœur de cuvee*”.
* “the best of the first press”

This wine is aged in oak casks, oak barrels and acacia barrels to capture the classic winemaking technique and pinot noir in all its glory. Bottling with corks secured by metal clips. A golden yellow hue with lively bubbles and a delicate effervescence. A full-bodied and flavourful, even opulent, mouthfeel that finishes on an earthy note. A champagne with real vinosity.

The Haut’dacieuse champagne stands out for its blend of five varieties. A pale gold and earthy champagne with a real salty flavour. A gourmet champagne. Serve as a pre-dinner drink or pair with seafood.

Whole cluster pressing. Must settling followed by an initial fermentation then malolactic fermentation. The white grape varieties are aged in amphorae for at least 6 months before being blended with reserve wines for black grape varieties. Then it’s time for one last fermentation. It’s a slow and steady process with the bottles laid on slats

Manual harvest, grape sorting on plot, plot checks and ripeness inspection. We want perfectly ripe grapes. Whole cluster pressing.

This vintage is made using grapes from a single plot: La Porte Goliva

Vines over 30 years old. Prime south-facing 5000m2 hillside plot overlooking the village of Pévy.

2017 and 2018 reserve wines account for 40% of the vintage whilst the 2019 harvest makes up the remaining 60%.

Very limited quantity for this harvest year.

100% of the wine is made or aged in barrels.

It undergoes malolactic fermentation. Aged in oak barrels and vats. Then it’s time for one last fermentation. It’s a slow and steady process with the bottles laid on slats.

Manual harvest, grape sorting on plot, plot checks and ripeness inspection. We want perfectly ripe grapes. Whole cluster pressing.

This vintage is made using grapes from a single plot: Les Leury

Vines over 30 years old. Prime south-facing 3000m2 hillside plot overlooking the village of Pévy.

The 2019 harvest accounts for 65% of the vintage whilst reserve wine aged using a solera system in a vat since 2015 makes up the remaining 35%.

Very limited quantity for this harvest year.

100% of the wine is made or aged in barrels.

It undergoes malolactic fermentation. Aged in oak barrels and vats. Then it’s time for one last fermentation. It’s a slow and steady process with the bottles laid on slats.