Cuvée Mycorhize Grand Cru Extra Brut 2018

Wine description for Cuvée Mycorhize Grand Cru Extra Brut 2018 from De Sousa

Colour & appearance

Medium straw yellow with a fine, relaxed perlage - a champagne that already visually hints at its maturity and substance.

Nose

Fascinatingly multi-layered: Lemoncurd and Lemon peel meet fresh apples and white peach. These are joined by notes from freshly baked bread, white nougat and Nuts. The mineral signature of Lime and Chalk The bright, clear aroma pervades, rounded off by floral hints of Lime blossom and Acacia pollen.

Palate

This is where the true greatness of this Blanc de Blanc is revealed: powerful and structured, yet with a cool citrus freshness worn. Ripe apples, Pears and subtle red berries bring complexity, while iodised and peppery notes, paired with chalky minerality, create tension. What impresses is the balance: power meets subtlety, a subtle, elegant sweetness meets fine astringency. The wine literally floats on the palate - full of energy, clear and emphasising finesse.

Departure

Long, precise and mineral with persistent freshness and a fine salty note.

Terroir & origin

From the Grand Cru vineyard Les Hauts Nemery in Avize, one of the best Chardonnay terroirs in Champagne. The vines, which are over 60 years old, are cultivated organically and biodynamically and tended by horse - a testimony to an uncompromising quality philosophy.

Grape variety & vinification

100% Chardonnay. Spontaneous fermentation in oak barrels, yeast maturation, topped up to 25% with Reserve Perpetual. As Extra Brut dosed with only 3 g/litre. Disgorged on 17.5.2022 - a champagne that combines patience and craftsmanship.

Food pairing suggestions

Squid with lemon, thyme and olive oil a la plancha, Sea bass in a salt crust with lemon thyme or Tofu pockets filled with shiitake rice - the mineral freshness harmonises perfectly with seafood and umami-rich dishes.

Special features

A prime example of biodynamic viticulture in Champagne. The mycorhiza mushrooms that give the wine its name symbolise the symbiotic relationship between vine and soil - you can taste this connection in every sip.