Terroir: La Loge is on a plateau at the top of the slope. Southern exposure, 80-year-old vines (selection massale), Kimmeridgian soils.
Viticulture: Certified sustainable (Ampelos) since 1996
Vinification: 50% base vintage, 50% perpetual solera reserve going back to 2011. Indigenous yeast fermentation in stainless steel tanks, aged on fine lees. Cellared for 36 months with organic yeast sur lattes. Extra Brut dosage.
Grape(s): 100% Pinot Blanc
Region: Celles-sur-Ource, Côte des Bar, Champagne