100% Pinot Noir from organic vineyards in the Côte des Bar, in the Arce Valley region of Aube. Charles Dufour uses grapes from his own vineyards, cultivated without herbicides or chemical treatments, using methods that respect the soil.

The wine is made naturally, using indigenous yeasts, with little or no sulphur, and without fining or filtration. Part of the fermentation and ageing takes place in stainless steel vats, the other part in casks or barrels, which adds complexity and substance. After bottling, the wine remains on fine lees for a very long time, here nearly 7 to 8 years, which gives it its "affinage prolongé" character. Disgorging takes place in June 2025.

The result is a champagne with a distinctive style, which can be enjoyed on its own or with food, bearing the imprint of its terroir, the energy of Pinot Noir and the patina of long ageing. It is a gastronomic wine designed for lovers of intense and deep bubbles.