Premier Cru 7 Crus

Founded in 1894 by Arthur Agrapart — decades before the modern grower-Champagne movement existed — this Avize-based domaine has estate-bottled under its own label continuously since, a lineage that underpins the 7 Crus NV's philosophy: blend across Grand Cru villages not for house consistency, but to map the geological range of the Côte des Blancs in a single glass. The cuvée draws Chardonnay from Avize, Cramant, Oger, and Oiry, all Grand Cru, where east-facing chalk slopes deliver natural drainage, heat retention, and the saline, iodic tension that defines the appellation's finest expressions.

Base wines are fermented in thermoregulated stainless steel at ~22 °C, then transferred to old 600 L oak demi-muids for six months' élevage — adding textural integration without imparting wood character. Indigenous yeasts drive fermentation throughout; full malolactic conversion softens the chalk-driven acidity without erasing it. The wine spends a minimum 36–48 months on lees before disgorgement, and is released unfined and unfiltered at Extra Brut, 5 g/L dosage. Reserve wines are held 50/50 in old cask and stainless steel, preserving both oxidative complexity and primary fruit.

What separates 7 Crus from most multi-village NV Champagnes is the deliberate refusal of dosage as a textural corrective — the 5 g/L ceiling forces the chalk minerality and lees-derived creaminess to do the structural work alone. As an NV, drinking window is immediate through 4–6 years from disgorgement.