The base wine for this cuvée comes from parcels in three 1er Cru villages. The blend is 33% Pinot Noir, 33% Pinot Meunier, and 34% Chardonnay. The base wine vintage is blended with 33% of reserve wine from a “perpetual reserve” tank begun in 2006. The alcoholic and malo-lactic fermentations are made either in tank or in wood and the “assemblage” is bottled the following spring. The champagne then rests “sur lattes” between 36 and 60 months before being disgorged. The dosage is 2.5g.