Mycorhize De sousa




De sousa

Passionate wine grower, Erick De Sousa was able to pass down his love for noble terroirs to his 3 children, Charlotte, Julie and Valentin, to continue the family saga started in the fifties.
A vineyard of 9.5 hectares, cultivated in harmony with nature according to the organic viticulture principles, gives birth to around 85,000 bottles of rare Champagnes per year.

Golden and bright.
Very fine bubbles.
Persistent and refined bead of bubbles.

Radiant and touching.

Heady maturity, the one of the grape carefully harvested by hand on old Grand Cru plots of vigne, exclusively cultivated with horse to avoid soil compaction but also the one of the cuvée, with its scents of pastries obtained by 3 years of ageing on laths of the bottles, before disgorgement.

Later, the aromas of nice ripe apple, pear and citrus fruits are unveiled, signatures of the Chardonnay, supported by an iodized and mentholated wave of freshness.

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Pure attack allowed by an adjusted dosage, with only 3 g/L of sugar added at disgorgement, enhanced by the vibrant minerality which carries us throughout the tasting. The mouth then becomes caressing, a characteristic sign of an incredible softness. Dense and generous finish, punctuated by delicate spices, definitely the expression of the vinification in 225 liters oak barrels, realized by indigenous yeasts (natural yeasts of the terroir). Infinite length on the palate.

With this restricted cuvée Mycorhize (1,212 bottles), symbol of the respect of the natural symbiosis of vine roots and mushrooms, Erick De Sousa put the biodynamy and an accurate and gentle oenology in the service of an exceptional Champagne, to offer us this moment of grace, fragile and improbable.

To taste at any time, to accompany a marinated salmon filet with mashed peas and wasabi, for example. Original and sober presentation. Name and label evocative of the respect of soils life.