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De Sousa
His grandfather came to France as a Portuguese soldier and his grandson Erick became a pioneer of biodynamic champagne. Today, two generations later, Charlotte, Valentin and Julie De Sousa run the 9.5 hectare house in Avize with the same conviction: Great champagnes are created in the vineyard, not in the cellar.
While others focus on mass, they stick to the small. 45 year old vines in the heart of the Côte des Blancs, Grand Cru vineyards in Avize, Cramant, Oger and Le Mesnil-sur-Oger. Demeter-certified since 2013, long before organic became a marketing buzzword. The wines? Crystalline, flavoursome, with a precision that you can taste.
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2er-Kiste Cuvée Caudalies „Avize“ & „Le Mesnil“ Grand Cru 2012 2x750ml
440,00 €Incl. VAT where applicable -
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Cuvée des Caudalies Blanc de Blancs Grand Cru Extra Brut 1500ml Magnum
188,00 €Incl. VAT where applicable -
Cuvée des Caudalies Blanc de Blancs Grand Cru Veilissement Prolongé 2008
119,00 €Incl. VAT where applicable -
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Réserve Extra Brut, Blanc de Blancs, Grand Cru 3000ml Doppel-Magnum
335,00 €Incl. VAT where applicable -
Zoemie de Sousa Cuvée UMAMI Grand Cru Extra Brut 2009 1500ml Magnum
429,00 €Incl. VAT where applicable
More about De Sousa
From soldier to winemaker
Manuel De Sousa was a Portuguese soldier who fought alongside France in the First World War. After the war, he settled in Avize - a place he never left again. He died in 1929, aged just 29, from the late effects of combat gas. His son Antoine married Zoémie Bonville, the daughter of a long-established winegrowing family, and thus laid the foundations for today's champagne house.
When Erick was born in 1963, the family renamed the house: De Sousa & Fils. Erick was to be the one to lead De Sousa into the modern age - without forgetting the past. After his studies in Beaune and years with Larmandier-Bernier he returned to Champagne.
Biodynamics with horse and mind
At the end of the 1990s, Erick began converting to organic farming - at a time when hardly anyone in Champagne was thinking about it. Organic certification followed in 2010, followed by Demeter recognition in 2013 for Biodynamic cultivation. What is marketing bluster for others is lived consistently here.
The plots of the Cuvée Mycorhize are worked exclusively by horse. The name says it all: mycorrhiza, the symbiosis between fungi and plant roots, stands for the interaction between soil and vine that is so important to De Sousa. It is not about esotericism, but about Avoid soil compaction and root growth.
Grand Cru terroir of the Côte des Blancs
The 9.5 hectares are spread over the best sites of the Côte des Blancs: Avize, Cramant, Oger and Le Mesnil-sur-Oger - all Grand Cru. The average age of the vines is over 45 years, which is exceptional in Champagne. 60 per cent Chardonnay dominate, complemented by 30 per cent Pinot Noir and 10 per cent Pinot Meunier.
The best way to get started is with the Tradition Brut - A champagne that shows what happens when craftsmanship meets first-class terroir. If you want to delve deeper, reach for the Cuvée des CaudaliesPure Chardonnay, savoury, mineral, with a length worthy of its name.
Precision instead of pomp
De Sousa's cellars are carved into the chalk, which ensures slow, gentle ageing at a constant temperature of 10°C. Erick was one of the first in Avize to use oak barrels for vinification - not for wood flavours, but for Texture and depth. De Sousa's champagnes are never loud, but they have a lot to say.