This cuvée is born in Arrentières, a small village nestled in the Côte des Bar. We are in the southernmost and most distinctive part of the Champagne appellation, historically linked to a rural and artisan style of winegrowing. Here, the soil is not made up solely of pure chalk, but is enriched by Kimmeridgian marl and limestone, very similar to those found in neighbouring Burgundy. The Jacques Chaput family works this land with dedication, making the most of a unique microclimate where sun-kissed hills soften the harshness of the north. In this setting, Pinot Noir is completely at home. This Champagne is, in fact, a Blanc de Noirs, made by vinifying only black grapes as a white wine. Everything begins with an extremely rigorous manual harvest, during which the bunches undergo careful selection. Gentle pressing prevents colour from being extracted from the skins, preserving the clarity of the must. Fermentation takes place in temperature-controlled stainless-steel tanks to protect the primary aromas. This is followed by complete malolactic fermentation, essential for adding softness and balance. But the real miracle happens during ageing. The wine rests on its lees for an exceptionally long period, with some cuvées spending as many as 11 years on the racks before receiving a very moderate Brut dosage. In the glass, it shows a pale golden colour enhanced by striking copper highlights, with an exceptionally fine, continuous and distinctly creamy stream of bubbles. On the nose, the impact is intense and unexpected. Clean aromas of black grapes, ripe citrus fruit and small berries such as redcurrant emerge, paving the way for soft nuances of honey and fresh butter. From the first sip, the wine reveals its true gastronomic nature. Broad, full-bodied and enveloping, it has an imposing structure, yet never feels heavy thanks to its vibrant freshness. The finish is long, warm and noble, marked by hints of brioche and deep mineral notes. At the table, it behaves like a great red wine disguised as a sparkling wine. It can therefore be paired with pork fillet or sesame-crusted bluefin tuna tataki.