After the 2nd fermentation process and while aging on the lees in the bottle, a chemical reaction happens between the wine and the lees by which enzymes break down the dead yeast cells, producing amino acids that impart richness and creaminess as well as aromas of bread dough, toast or brioche in the Champagne. It is a key factor that contributes to developing flavor and complexity in this Champagne.
“Autolyse”, a special cuvée aged for over ten years in our cellar, celebrating the imprint of time in this wine.
Grape Varieties: 80% Pinot Noir 20% Chardonnay with 8% of reserve wine
