2022 Technical Specifications
Grape Varieties Chardonnay
Drinking Window 2026–2033
Classification Champagne; Brut Nature
Region Champagne
Soil Kimmeridgian clay-limestone
Grape Clone Chardonnay massal selection from Chablis
Fermentation Vessels French oak barrels
Pressing Method Vertical Press
Indigenous Yeast Yes
Unfiltered Yes
Serving Temperature 9°C · 48°F
Production Details Release-specific evidence shows multiple R22 lots. A 750 mL bottle identified as R22 D02/12/2024 is listed at 11.65% ABV and sourced from Briaunes and Fonnet; it was hand harvested, fermented with indigenous yeasts in French oak, and made without filtration, chaptalization, acidification or cold maceration. A different 750 mL R22 arrival is identified as disgorged 24 September 2025 and listed at 12% ABV; that vendor warns that disgorgement dates vary between deliveries. The R22 magnum specification instead names Biaune, gives an approximately 30 hL/ha yield, and states vertical pressing, indigenous-yeast and malolactic fermentations, oak maturation and manual disgorgement à la volée. Because the reported alcohol values, disgorgement dates and parcel accounts differ by lot or bottle format, they are retained as contextual observations rather than proposed as settled vintage-wide analytical, disgorgement or site-blend fields.
Certifications FR-BIO-01
Tasting Notes Philippe Mischler of Mundovin: floral aromas and ripe white fruit; fine persistent bubbles, creamy texture, fruit, butter, nougat, chalk and a long saline finish
Food Pairing Butter-poached lobster with Champagne sabayon and lemon-dressed claw meat
2021 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Chardonnay
Classification AOP Champagne; Blanc de Blancs; Brut Nature
Region Champagne
Soil Kimmeridgian marl beds separated by limestone banks rich in marine fossils
Sites Biaune; Vouette; Fonnet
Vine Age 40
Fermentation Vessels 400 L oak barrels and four-wine-old Burgundy pièces
Pressing Method Slow Pressing In A Vertical Coquard Press
Indigenous Yeast Yes
Disgorgement Date 5 Dec 2024
Unfined Yes
Unfiltered Yes
Closure Natural Cork
Production Details Manual harvest in several passes over approximately three weeks, with sorting in the vineyard and cellar; slow vertical-Coquard pressing, light settling, and alcoholic and malolactic fermentations in 400 L barrels and four-wine-old Burgundy pièces. Total SO2 is stated as less than 10 mg/L. Recommended service is 10–12°C after opening about one hour beforehand. The page conflicts internally on maturation: its detailed section states 20 months sur lattes, while a separate remark states five months in barrel followed by 31 months sur lattes; no exact R21 maturation duration is proposed.
Tasting Notes VignArtea sommelier note: clear golden yellow, controlled tension, delicate minerality, praline and citrus; lively without excessive sharpness
2020 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Chardonnay
Classification AOP Champagne; Blanc de Blancs; Brut Nature
Region Champagne
Soil Kimmeridgian marl beds alternating with limestone banks
Sites Biaune; Vouette; Fonnet
Vine Age 40
Fermentation Vessels 400 L oak barrels and four-wine-old Burgundy pièces
Pressing Method Slow Pressing In A Vertical Coquard Press
Indigenous Yeast Yes
Disgorgement Date 8 Nov 2023
Unfined Yes
Unfiltered Yes
Closure Natural Cork
Production Details Manual harvest in several passes over approximately three weeks, with sorting in the vineyard and cellar; slow vertical-Coquard pressing, light settling, alcoholic and malolactic fermentations in 400 L barrels and four-wine-old Burgundy pièces, and 31 months sur lattes. Total SO2 is stated as less than 10 mg/L. Recommended service is 10–12°C after opening about 15 minutes beforehand.
Tasting Notes VignArtea sommelier note: chalky and lemony, with apple and almond; mineral, fresh, taut and linear
2019 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Chardonnay
Classification AOP Champagne; Blanc de Blancs; Brut Nature
Region Champagne
Soil Kimmeridgian marl beds separated by limestone banks rich in marine fossils
Fermentation Vessels 400 L oak barrels and four-wine-old Burgundy pièces
Pressing Method Traditional Vertical Coquard Press
Indigenous Yeast Yes
Disgorgement Date 21 Oct 2022
Unfined Yes
Unfiltered Yes
Closure Natural Cork
Production Details Harvested manually in several passes at full maturity, with the harvest potentially lasting more than three weeks; fruit was pressed immediately, lightly settled, then fermented in 400 L barrels and four-wine-old Burgundy pièces. The page reports five months in barrel before secondary fermentation and 31 months sur lattes. Total SO2 is stated as less than 10 mg/L. Recommended service is 10–12°C, opened about 15 minutes beforehand. The site description is internally inconsistent, calling the source 'two parcels' while naming Biaune, Vouette, and Fonnet, so no settled 2019 site_blend is proposed.
Tasting Notes November 2022 VignArtea tasting: green apple, lemon, almond, brioche, honey; lively and aromatic with fine bubbles and good length
2018 Technical Specifications
Grape Varieties 100% Chardonnay
Region Champagne
Soil Kimmeridgian clay-limestone
Sites Biaune
Pressing Method Traditional Vertical Coquard Press
Indigenous Yeast Yes
Disgorgement Date 2 Nov 2020
Production Details The 2018 release came from the 2018 harvest. The estate description records manual harvesting over approximately three weeks, traditional vertical Coquard pressing, gravity movement without pumping, indigenous-yeast fermentation, vinification and maturation in wood, manual disgorgement à la volée, and no dosage.
Producer Information
Website
Address
8 rue de Vaux, 10110 Buxieres-sur-Arce, France