In 1911, six thousand winegrowers took to the streets. They wanted their territory to be officially recognised. That protest, remembered in history as the “Révolution champenoise”, led ten years later to the birth of Champagne Collet. In 1921, Raoul Collet and a group of winegrowers founded their cooperative in Aÿ, a village in the heart of Champagne. This bottle was born from that rebellion. Not a bad place to begin. Aÿ is a village classified as Grand Cru. It lies in the Marne Valley, where chalk emerges everywhere and the soil stores warmth during the day before releasing it at night. Art Déco Extra Brut is created from a blend of Grand and Premier Crus selected from seven different villages: Vertus, Ville-Dommange, Rilly-la-Montagne, Villers-Marmery, Chigny-les-Roses and Mailly-Champagne. The result is a wine that speaks of Champagne in the broadest and most authentic sense. The blend of Art Déco Extra Brut is composed of 43% Chardonnay, 42% Pinot Noir and 15% Meunier. Chardonnay brings white flowers, tension and minerality. Pinot Noir builds structure and depth. Meunier, often underestimated, completes the picture with roundness and softness. The dosage is reduced to the absolute minimum, as expected from an Extra Brut style. Less added sugar means more room for the wine itself, its acidity and its terroir. For anyone who truly wants to understand what lies beneath the label, this is the right path. In the glass, the Champagne appears golden and brilliant, with a fine and continuous stream of bubbles. On the nose, white flowers and warm apple tart dominate. Then come toasted notes, almost reminiscent of freshly baked bread, alongside a spicy hint of white pepper. On the palate, it is direct. Dry and taut, with a distinct minerality reminiscent of wet stone after rain. The finish is long and saline, driven by acidity that never tires the palate. A well-made Extra Brut never grows tiring. At the table, it works beautifully with oysters and raw seafood — a timeless classic that never disappoints. It is equally impressive with saffron risotto or simple aged hard cheeses. Once again… Less is More.