Rose

When Davy Dosnon founded his micro-négociant house in 2007, he made a single uncompromising decision: every wine in the range — including non-vintage blends — would be fermented and aged exclusively in old Burgundian oak barrels (minimum five years old, sourced from Puligny-Montrachet producers), with natural indigenous yeasts. No other Champagne house applies this regime across its full lineup.

The vineyards sit in Avirey-Lingey, Côte des Bar, approximately 40 km north of Chablis on Kimmeridgian clay-marl over hard limestone — the same fossilized Exogyra Virgula oyster-shell subsoil that defines Chablis premier cru, entirely unlike the chalk of Reims or Épernay. Vines average over 30 years old; yields are controlled by Cordon de Royat pruning with no chemical fertilizers.

Only the cuvée (first pressing) enters the cellar; the taille is sold off. Alcoholic and malolactic fermentation run concurrently in 228-litre, 500-litre, and 600-litre old barrels over approximately ten months. The Rosé receives minimum 20 months on lees in bottle, is unfined and unfiltered, and is dosed at an extremely low 3–7 g/L to keep the Kimmeridgian mineral signature undisguised.

The special feature: a Rosé Champagne that reads structurally as a red Burgundy vinification — barrel-fermented, lees-textured, mineral-boned — rather than as a sparkling aperitif. Each disgorgement batch reflects the base harvest year's character, prioritizing terroir over house consistency.