Réserve Extra Brut, Blanc de Blancs, Grand Cru 3000ml Doppel-Magnum

Wine Description for Réserve Extra Brut Blanc de Blancs Grand Cru 3000ml Double Magnum by De Sousa

Character

De Sousa belongs to those artisanal champagne houses that work with uncompromising precision in the Côte des Blancs. This Blanc de Blancs from Grand Cru vineyard sites showcases the purist side of Chardonnay – mineral-driven, taut and of remarkable depth. The Extra Brut dosage with minimal residual sugar underscores the house philosophy: terroir before sweetness, clarity before accessibility. In the imposing double magnum, this champagne matures under ideal conditions and develops that complexity which distinguishes great formats.

Terroir & Origin

De Sousa manages parcels in the most prestigious Grand Cru communes of the Côte des Blancs – that narrow limestone ridge south of Épernay, where Chardonnay finds its purest expression. The chalk-rich soils impart those saline minerals and vibrant freshness that make Blanc de Blancs from this region unmistakable. The house works according to biodynamic principles and favours low yields – a rarity in Champagne that reflects in the concentration and authenticity of the wines.

Grape Variety & Vinification

100% Chardonnay from Grand Cru sites, fermented in small oak barrels – a method De Sousa has adopted from Burgundy’s great white wine producers. Malolactic fermentation is permitted, which lends the champagne a certain smoothness despite its austerity. Maturation on the lees takes place over years, in the double magnum even under optimal conditions. The Extra Brut dosage (under 6 g/l residual sugar) gives terroir pride of place whilst simultaneously demanding precise craftsmanship – only perfectly ripe grapes can carry this restraint.

Food Pairing Suggestions

This straightforward, mineral champagne calls for raw oysters, scallops or seafood prepared in purist fashion. Sushi, sashimi or a simple risotto with white truffle also harmonise with its precise structure. For the classicist: caviar or roasted turbot with champagne sauce.