Blanc de Blancs

The Cattier family has pressed Champagne grapes from their Montagne de Reims holdings since 1763 — but it was Jean-Jacques Cattier's 2006 decision to build a prestige cuvée around a strict three-vintage assemblage (not the conventional base-year-plus-reserves model) that gave Armand de Brignac its structural identity. The Blanc de Blancs is the most terroir-exposed expression of that philosophy. 100% Chardonnay is drawn from Premier and Grand Cru parcels on the Côte des Blancs — Avize, Cramant, and Oger — where deep chalk seams deliver extreme mineral tension and vertical acidity, supplemented by Chardonnay from the Cattier family's own Premier Cru hillside vineyards in Chigny-les-Roses and Rilly-la-Montagne, where cooler north-facing chalk slopes tighten the fruit profile. Grapes are hand-harvested and pressed on traditional vertical Coquard presses, with only the tête de cuvée fraction selected from each 4,000 kg lot. Base wines are vinified in concrete tanks to build creamy texture without oak influence at the fermentation stage — the oak signature arrives later: the dosage liqueur is aged one full year in new French oak barrels before addition, threading toasted brioche and vanilla into the wine's chalky spine without obscuring it. The cuvée then ages a minimum three years on lees in the deepest level of the Rilly-la-Montagne cellars, over 30 metres underground, under constant chalk-cool temperature. What no peer does at this production scale: hand-riddling over approximately one month, followed by hand-metallising and hand-application of French pewter labels — fewer bottles produced than most single-vineyard Burgundies.