Erick De Sousa has also belonged to the circle of Champagne winemakers since 1986. He caused a sensation early on when he became Le vigneron de l'année in Gault&Millau in 1990 and the Revue du Vin de France also ranked him among the best, except that his business was already a récoltant-manipulant back then and he was not just one of the winemakers. In the meantime, he and his wife Michelle look after twelve hectares of vineyards, and their three daughters Charlotte, Valentine and Julie take care of the estate. The estate of twelve hectares is spread over twelve villages, mainly on the Côte des Blancs, but also in other parts of the region. They have been working organically since 1995 and biodynamically since 2002. Fermentation is done with the quartz yeasts from Champagne Fleur, and the wines are mainly matured in wood and with bâtonnage, giving them a creamy, full-bodied character.
| Allergens | Contains sulfur |
|---|---|
| Winemaker | De Sousa |
| Country | France |
| Region | Champagne |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 11° |
| Manufacturer | Champagne De Sousa & Fils, 12 place Léon Bourgeois, 51190 Avize / France, |
