Honouring the family’s commitment to sustainability, the vat room combines photovoltaic solar panels, a rainwater harvesting system and a green wall for heat insulation. Vinification takes a parcel by parcel approach, separating individual villages, varieties and terroirs. This cuvée is a blend of 15 crus with 40% of reserve wines, resulting in a complex and consistent style. The grapes were hand-harvested and fermented with selected yeasts at temperatures of 18°C in stainless steel tanks. Malolactic conversion resulted in a softer mouthfeel. Following natural clarification and stabilisation, the wine underwent secondary fermentation in bottle where it matured for 30 to 36 months on fine lees in the underground chalk cellars, until disgorgement. Dosage 8g/l.

The blend is made up of approximately 15 crus, including: Chatillon sur Marne, Venteuil, Fleury la Rivière de la Rive droite de la Vallée de la Marne, Vallée de l’Ardre, Côte des Bars and Coteaux de Sézanne. The vineyards are situated on the renowned, chalky soils of the Champagne region. Champagne Duval-Leroy was one of the first Champagne houses to be HVE3 certified and a multitude of sustainable practices are employed. Measures are taken to combat the run-off of rain water, to limit the pollution of both underground and superficial water; grass cover crops are grown and processes to combat soil erosion are employed. Biodiversity is positively encouraged, sustainable fertilisers are used and sexual confusion of predators takes place instead of insecticides. The plots and weather conditions encountered are carefully monitored, with soil testing and cartographic, computerised methods in place for full traceability of products used in the plots. Above all, preventative measures are in place to minimise the use of products, which if necessary, are carefully chosen to have the least impact on the environment.