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- 1st fermentation: Inox
- Malolactic: Yes
- Monocru: Cuis
- Harvest: 100% 2010 Millésime *NR
- Côte des Blancs - Cuis Premier Cru
- Extra Brut
- Chardonnay 100%
Perfect from aperitif through to elegant seafood dining, it pairs beautifully with citrus-cured sea bass, firm-textured fish tartare, oysters, premium shellfish and other refined seafood dishes showcasing fresh, saline flavours.
For a more unexpected pairing, try it with wafer-thin slices of black radish, whose crisp texture beautifully enhances the wine's vibrant minerality.
A youthful, vibrant and remarkably fresh presentation that immediately invites tasting.
With aeration, a refined maritime character gradually emerges, revealing subtle saline notes, while further evolution in the glass brings delicate aromas of honey, thyme, rapeseed blossom, oregano, mimosa and freshly baked bread.
A vibrant, complex bouquet full of energy, evolving with exceptional precision and remarkable harmony.
A delicate initial roundness quickly gives way to a pronounced saline character, creating impressive verticality, precision and a distinctive personality.
The texture, exceptionally fine and refined, recalls the lightness of linen, while the structure gradually gains depth without ever losing its freshness and momentum.
Refined minerality is complemented by elegant salinity and delicate hints of fresh mint, extending the tasting experience with exceptional energy and finesse.
Spécial Blanc
Premier Cru
Jean-Luc Gimonnet
Verticality, energy and remarkable precision define the identity of this Blanc de Blancs, where freshness, tension and refined salinity come together in a balance of rare intensity.
Ideal for contemporary seafood cuisine, it naturally complements raw fish, shellfish and dishes that celebrate pure maritime flavours.
Passionate artisan and proud heir to a long dynasty of Vignerons, my loyalty to the terroir is not just a tradition, but a quest for authenticity that animates my work everyday.
The unique terroir of Cuis, with its predominance of chalk, is my canvas. It allows me to sculpt wines with a soul, creations that narrate the story of their origin with every sip. The aging process on lees, ranging from 7 years for our youngest Cuvées to over 20 years for the exceptional vintages, is a testament to patience and devotion. Each added year contributes to enriching their character, like a work of art that improves over time. For me, the creation of each Cuvée is comparable to haute couture: it requires not just thousands of hours of hard work, but also impeccable precision and creativity.
It's these moments of pure creation that fuel my passion and reinforce my commitment to excellence.
