This avant-garde cuvee is made from 100% Pinot Blanc from the 2018 vintage, selective harvest and optimal maturation, where the must is left to macerate with its skins for 12 hours, resulting in greater structural complexity and a unique aromatic expression of PB that is rarely seen in Champagne. Vinified in stainless steel tanks and matured for 36 months on its yeasts before reaching the final dosage of 3g/l for a total production of only 1,158 bottles.

Aurélien Gerbais, 8th generation grower and 4th generation winemaker of Champagne Pierre Gerbais, spearheads this small, artisanal Domaine located in the village of Celles-sur-Ource in the Côte des Bar. Being the southernmost vignoble of the four main growing regions of the Champagne AOC, the Côte des Bar is distinct to the north of Champagne in both history and terroir and, therefore, grape varietals and taste profile. Here, the soil is clay and limestone, which is preferential for Pinot noir growth; in contrast, northern Champagne generally has chalky soils in which Chardonnay and Meunier dominate. In the river valley village of Celles-sur-Ource in particular, Pinot blanc (one of the four ‘rare’ grape varieties of the Champagne AOC) is cultivated due to its resistance to humidity and spring frosts, and it is the precise, original and masterful expression of this heirloom variety that situates Champagne Pierre Gerbais as pioneers of this exciting region.