This cuvée is produced from the Pinot Noir and Pinot Gris grapes picked in Vertus, where the two varieties grow together in the same plot of old vines. It’s made by macerating the berries for a few days, a technique not commonly used in Champagne. This technique is rarely used in Champagne: the Pinot grapes are selected on a sorting table, partially destemmed and then macerated for 2 to 3 days. After that, come the natural alcoholic fermentation (indigenous yeasts) in a tank or in concrete eggs, the malolactic fermentation and then the maturation on the lees for nearly a year. The tirage is carried out at the end of July. The wine is aged for at least another 2 years in the cellars, and the bottles are disgorged 6 months before being marketed with a discreet dosage of 3 g/l.