Non-vintage Technical Specifications
Grape Varieties Arbanne 25%; Petit Meslier 25%; Blanc Vrai 25%; Chardonnay 25%
Classification Blanc de Blancs
Region Champagne
Soil Jurassic kimmeridgian limestone
Fermentation Vessels Vats for 100% of the component wines
Pressing Method Mechanical Low-Pressure Pressing; Only The First Pressing (Cuvée) Is Used
Malolactic Fermentation 100%
Dosage 4.2 g/L
Contains Added Sulfites Yes
Unfiltered Yes
Serving Temperature 7°C · 45°F
Production Details Current NV release: sustainable and organic approach; producer page marks Quattuor as certified organic. Gravity transfer and natural settling are used. Alcoholic fermentation lasts roughly two weeks at low temperature, followed by full natural malolactic fermentation. Sulphite use is very low and the wine is not filtered. Bottle maturation is 36 months on the lees; the importer describes this as at least three years sur lattes.
Tasting Notes Fresh grapes, citrus fruit, honeyed apples, fig jam and white flowers; fresh, mineral and chiselled palate with a very persistent finish
Food Pairing Aperitif; spring vegetable tart; seafood blanquette; veal carpaccio with white truffles
Critics Ratings Jeb Dunnuck: 92 points; James Suckling: 92 points; Decanter World Wine Awards 2026: 92 points and Silver
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1592672 | — | — | wine-searcher.com ↗ |