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Cuvée Informations   
Dosage: 1 g/l
- 1st fermentation:
Foudre 40% (Réserve perpétuelle - Solera)
Inox 60%
- Malo: Yes
- Monocru: Cuis
- Harvest:
60% 2021
40% Réserve perpétuelle - Solera - Côte des Blancs - Cuis Premier Cru
- Extra Brut
- Chardonnay 100%
Serving and food pairings
This Cuvée should be enjoyed in a slender flute at 8°c temperature, to preserve its petulance and dynamism on the palate.
Try it as an aperitif with black radish.
It also goes well with raw vegetable verines. At the table, it is at its best with fish or shellfish carpaccio, or grilled fish.
Aperitif Seafood Shellfish Sea shell Fish Vegetables
Visual analysis 
A light golden yellow color, with lovely green highlights. The fine bubbles give a regular, restrained effervescence.
The presentation evokes serenity and spring.
Olfactory analysis 
The first nose plunges us into the heart of summer. Fleshy fruit aromas, powdery yellow flowers and bread dough, on a slightly smoky, musky background.
On aeration, butter, honey and baguette come to the fore, adding further depth. The nose is classic and complex.
Fruit aromas (freshness), autolysis (cellar ageing) and tertiary aromas (ripeness) all come together, demonstrating the equally accomplished character of this Cuvée.
Taste analysis 
The attack on the palate is both round and lively, with a well-presented effervescence, then the wine becomes more bodied.
Warm and structured by its acidity, it reveals a beautiful dynamic. The effervescence adds volume and generates a texture suggestive of wool.
The whole gradually becomes more fluid, with aromas of lemony butter.
The final 
The finish, warm and mischievous (with a light bite), is also long (8 seconds of persistence), revealing a chalky minerality adorned with a hint of saltiness.
The wine fades on a note of lemon and damp limestone.

Extra Brut
Premier Cru

Thierry Bourmault

This Cuvée reveals a dynamic, generous Champagne, surprisingly rich despite the absence of dosage.
With its refreshing rustic profile, it offers a seductive and captivating wine, demonstrating an elegant balance between liveliness and deliciousness.
Cuvée Informations   
Dosage: 1 g/l
- 1st fermentation:
Foudre 40% (Réserve perpétuelle - Solera)
Inox 60%
- Malo: Yes
- Monocru: Cuis
- Harvest:
60% 2021
40% Réserve perpétuelle - Solera - Côte des Blancs - Cuis Premier Cru
- Extra Brut
- Chardonnay 100%
Serving and food pairings
This Cuvée should be enjoyed in a slender flute at 8°c temperature, to preserve its petulance and dynamism on the palate.
Try it as an aperitif with black radish.
It also goes well with raw vegetable verines. At the table, it is at its best with fish or shellfish carpaccio, or grilled fish.
Aperitif Seafood Shellfish Sea shell Fish Vegetables
Visual analysis 
A light golden yellow color, with lovely green highlights. The fine bubbles give a regular, restrained effervescence.
The presentation evokes serenity and spring.
Olfactory analysis 
The first nose plunges us into the heart of summer. Fleshy fruit aromas, powdery yellow flowers and bread dough, on a slightly smoky, musky background.
On aeration, butter, honey and baguette come to the fore, adding further depth. The nose is classic and complex.
Fruit aromas (freshness), autolysis (cellar ageing) and tertiary aromas (ripeness) all come together, demonstrating the equally accomplished character of this Cuvée.
Taste analysis 
The attack on the palate is both round and lively, with a well-presented effervescence, then the wine becomes more bodied.
Warm and structured by its acidity, it reveals a beautiful dynamic. The effervescence adds volume and generates a texture suggestive of wool.
The whole gradually becomes more fluid, with aromas of lemony butter.
The final 
The finish, warm and mischievous (with a light bite), is also long (8 seconds of persistence), revealing a chalky minerality adorned with a hint of saltiness.
The wine fades on a note of lemon and damp limestone.
Thierry Bourmault
Discover the Vigneron Thierry Bourmault
Certified HVE Winemaker

I am a Champagne winegrower, blessed with what I believe to be the most exquisiteprofession on Earth, one I stumbled into as a child. My son William and daughterCaroline represent the sixth generation of our lineage, and it fills me with immensepride to witness them carry on our legacy.When I was 12, during the summer holidays, I used to go out with my father on hishigh-clearance tractor. I'd ride on the ploughs while he worked the soil, and I'd havethe joy of driving the tractor along the vineyard paths.Crafting new cuvées, nurturing the vines, witnessing the evolution and refinement ofthe wines, meticulously adjusting the dosage, orchestrating the blends, and warmlywelcoming customers - every aspect of this journey has captivated me endlessly.For me, the path of a winemaker was never a question; it was an innate calling. Mypassion for this craft will endure within me until my very last breath.

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