De Sousa Mycorhize - Champagne Blanc de Blancs

Description

A Blanc de Blancs made from vines over 80 years old in the area known as "Les Hauts Nemery" Grand Cru d'Avize. A Mycorrhiza is the result of the symbiotic association between fungi and plant roots.  The key is to develop the diversity of soil micro-organisms through natural practices that respect the terroirs: "biodynamics" and "soil aeration".the ploughing carried out by Julie De Sousa and their two draught horses minimizes soil compaction, which contributes to the development of MYCORHIZES, thereby improving vine nutrition and fruit quality.  Thanks to Mycorrhizae, which dissolve the parent rock, the roots can draw their nourishment: trace elements. They are the transmission belt between the soil, the subsoil and the vine.  The Mycorhize cuvée from De Sousa is a Blanc de blancs cuvée from the Grand Cru vineyard in the village of Avize. The remarkable average age of the vines is over 80 years.  This Champagne, will delight you with its elegance, its minerality and the precision of its aromas of nuts, acacia, lime blossom, honey as well as subtle notes of raspberry. A Champagne with a vibrant energy that reflects the terroir of Avize.  Dishes from the sea will be particularly appreciated with this Mycorhize cuvée, such as roasted langoustines marinière with lemon, sole meunière with butter or more generally Japanese cuisine.  This Champagne is referenced in Michelin-starred restaurants such as Alain Ducasse, L'Assiette Champenoise, Les Troisgros and Paul Bocuse.

Features