Aged biscuity aromas, and fresh fruit. A restrained nose that leads to a palate of toasted brioche, crème brûlée, candied lemon, and lemongrass.

Service: Serve chilled at 6° to 9°C.

Food Pairing: Enjoy with seafood or fish in cream sauces, mushroom dishes or even roast chicken.

Agnès Corbon is the winemaker. In 2006, after an enriching experience as a packaging engineer and buyer in the food industry, Agnès joined her father to manage the family business, proud to perpetuate a tradition of authenticity, and craftsmanship.

"I often find myself thinking “Il est urgent d’attendre!” which doesn’t really translate that well into English, but in essence, when it comes to Champagne, I remind myself 'It is an emergency to wait!' " says Agnès

The vineyard is located in the Grand Cru village of Avize. Though they own slightly under 6 hectares of vines, only 2.7 are used to produce their own Champagnes.

Avize has “the ideal terroir” for Chardonnay - hundreds of meters of chalk and a reservoir of water and heat, it brings finesse and minerality unmatched to the wines.

On the right bank of the Vallée de La Marne, lies the villages of Vandière, Verneuil, and Vincelles. These villages are located on clay-limestone marls. Historically, Meunier's favorite wines, today Corbon has planted three grape varieties here, Pinot Noir (in Vandières), Chardonnay (in Verneuil), and Meunier (in Vincelles, in Verneuil).

Wine&Earth Full Sustainability Review Pending.

The vineyard's approach to sustainability reflects a blend of respect for tradition and conscious cultivation techniques. Originating from Charles Corbon's early 20th-century establishment, the family's connection to the land has matured into a commitment to responsible viticulture. Their practices focus on the optimal expression of the Chardonnay, Meunier, and Pinot Noir grapes through minimal interventionist techniques. The current generation emphasises environmentally friendly methods such as enhancing deep root growth to reduce water stress and limit herbicide use. They continue a tradition of non-filtering, non-collage, and extended aging of their Champagne, valuing the intrinsic qualities of their terroir. This all reflects an intermediate level of sustainability maturity, where the historical connection to the land and artisanal methods blend with responsible environmental practices.

White | Sparkling | 75cl | 12% ABV

Annual Production: 800 bottles.

Recognition: CellarTracker: 88pts.

Cellaring: Ready to drink now.

Vinification: A real Champagne Vintage, produced according to the solera methods, assembling different vintages of Chardonnay and Pinot Noir, with vintages of over 30 years old. The cork is inserted and tied following the old ficelage technique, fixing it with twine, instead of the typical metallic cage. Agnès wanted to create the traditional Champagne, without filtration and collages, with a resting period on its yeasts for at least 7 years.