The roots of Champagne Dom Caudron are in Passy-Grigny, a village in the Marne Valley where a famous priest, Aimé Caudron, had a visionary and promising idea… The generous epicurean was an iconic vine growing figure in this Marne Valley’s village. He loved eating in the village vine growers’ homes and brightened up banquets with his passion. Dom Caudron knew that the wine they served at mealtimes to enjoy every day had a bright future…

Winemaking

Sublimité MPC brings together the three flagship grape varieties of the Champagne region. They are blended in the press to extract the best juice of the year, by selecting the heart of the cuvée. This tiny part contains the finest aromas and the best balance. Finally, the use of the SOLERA technique, a perpetual reserve containing the best wines from every year since 2013, allows us to deliver a true palette of aromas to the Champagne, revealing a perfect balance between young and mature wines. The character of the different grape varieties, combined with five years’ ageing, give the wine roundness, structure and freshness. This is a Champagne of finesse and remarkable balance, with fruit aromas such as citrus and pineapple. Smooth and delicious, its ageing potential will allow it to sublimate over time.Clay-limestone and clay-sand soils. Integrated viticulture, harvested by hand. 8000 kg Coquard press. Cold settling for 24 hours (delta of 10°). Cœur de cuvée: 10 hl from the 6th hl, for 1 marc of 4,000 kg. Alcoholic fermentation with 2 strains of yeast:

1. Torulaspora Delbrueckii.
2. Saccharomyces cerevisiae.

No malolactic fermentation.

Tasting notes