TERROIR

Soil

Bodem

Suelo

Suolo

Boden

テロワール

AOC: Champagne

Production: 70/75 000 bottles DE SOUSA and 30 000 Zoémie DE SOUSA

Vineyard created: before 1890

Surface: 11 Ha

Layout: 42 different lots

Geology: 100% Chalk

CULTURE

culture

cultuur

cultura

cultura

Kultur

文化

Fertilizers: Organic fertlilizers authorized by EC regulations

Pruning: Chablis – Cordon de Royat

Grapes: 30% Pinot Noir – 10% Pinot Meunier – 60% Chardonnay 70% Old vines

Average age of vines: over 45. Grafting : 41 B

Yield per ha: according to the appelation, about 60 hectoliters per ha

Plantation density: 8.000 vines per ha

Plantation of new vines: only when necessary to replace an old one

Antibotrytis treatment: none

Insecticide spraying: only when necessary

VINIFICATION

winemaking

wijnmaken

elaboración del vino

vinificazione

Weinbereitung

ワイン

Origin of yest: Technical Oenological Center

Fermentation time: 15 to 20 days

Chaptalization: when necessary to obtain 11% vol

Regulation system: immersed cooling coil

Fermentation temperature: 18°C

Vats: Coated steel end barrels

Cuvee wine: 75% in 1992, 100% since then

Filtering: Lightest possible Kiesulguhr

Wine-meaker: Erick De Sousa

Oenological advisor: James Darsonvilles

The fermenting room

Vinification in coated steel vats preserve the authenticity of the soil. We managed to have one year of stocks for the blendings.

Since 1995, for the old vines (more than 50 years old), vinification is done in small oak barrels to give matter to the wine.