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De Sousa
The grandfather came to France as a Portuguese soldier, 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 made in the vineyard, not in the cellar.
Whilst others pursue volume, they remain committed to small-scale production. 45-year-old vines in the heart of the Côte des Blancs, Grand Cru sites in Avize, Cramant, Oger and Le Mesnil-sur-Oger. Demeter-certified since 2013, long before organic became a marketing buzzword. The wines? Crystalline, spicy, with a precision 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 -
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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 during the First World War. After the war, he settled in Avize – a place he never left again. He died in 1929 at just 29 years old from the long-term effects of poison gas. His son Antoine married Zoémie Bonville, daughter of an established winemaking family, thereby laying the foundation for today's Champagne house.
When Erick was born in 1963, the family renamed the house: De Sousa & Fils. Erick was to become the one who would lead De Sousa into the modern era – without forgetting the past. After studying in Beaune and years at Larmandier-Bernier, he returned to Champagne.
Biodynamics with Horse and Sense
In the late 1990s, Erick began converting to organic viticulture – at a time when hardly anyone in Champagne was thinking about it. In 2010 came organic certification, and in 2013 Demeter recognition for biodynamic management. What is marketing noise elsewhere is lived consistently here.
The parcels of Cuvée Mycorhize are worked exclusively with horses. The name is the programme: mycorrhiza, the symbiosis between fungi and plant roots, stands for the interplay between soil and vine that matters so much to De Sousa. It is not about esotericism, but about avoiding soil compaction and promoting root growth.
Grand Cru Terroir of the Côte des Blancs
The 9.5 hectares are spread across the finest vineyard 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 extraordinary in Champagne. 60 per cent Chardonnay dominates, complemented by 30 per cent Pinot Noir and 10 per cent Pinot Meunier.
The best entry point is the Tradition Brut – a Champagne that shows what happens when craftsmanship meets first-class terroir. For those wishing to delve deeper, reach for the Cuvée des Caudalies: pure Chardonnay, spicy, mineral, with a length that lives up to its name.
Precision over Pomp
De Sousa's cellars are carved into chalk, which maintains a constant 10°C for slow, gentle maturation. Erick was one of the first in Avize to use oak barrels for vinification – not for wood aromas, but for texture and depth. The Champagnes from De Sousa are never loud, but they have much to tell.