Cuvee Brut (6 L)

When Émilien Boutillat was appointed chef de cave in 2018 at age 31 — the youngest to lead a major Champagne house — he codified a deliberate departure: partial blocking of malolactic fermentation to preserve acidity and fruit purity over the creamy, biscuity register that defines many grandes maisons. The Cuvée Brut NV is the clearest expression of that philosophy at scale.

Fruit is drawn from 110+ crus spanning Montagne de Reims, Vallée de la Marne, Côte des Blancs, and Côte des Bar, all rooted in Champagne's classic chalk subsoil — the same geology that drives the house's signature chalky minerality and tight, persistent mousse.

No single estate site dominates; the house operates as a precision multi-cru blender from its 200+ individual stainless-steel vats, each cru and variety vinified separately.

The blend runs approximately 50–55% Pinot Noir, 30% Pinot Meunier, 15–20% Chardonnay, with a minimum 25% reserve wines anchoring house-style consistency across disgorgement lots. Minimum 24 months on lees via traditional méthode champenoise; dosage approximately 8 g/L. No oak at any stage — all stainless steel through primary fermentation.

The 6-litre Methuselah format slows secondary fermentation and lees contact relative to bottle surface area, producing finer, more persistent bubbles and extending the drinking window well beyond the standard 75 cl release.

Wine Spectator 92 pts (Nov 2022): black cherry, toast point, white peach purée, salted almond, creamy and mouthwatering finish.