De Sousa : Cuvée 3A Grand cru

The aromatic richness of a Grand Cru Champagne by De Sousa

The estate

At the end of the First World War, the "poilu" Manuel De Sousa, a member of the Portuguese Expeditionary Force, left his native land and settled in Avize, France. Sadly passing away due to an illness before reaching the age of thirty, this hard-worker left his wife and children behind. Fortunately, his son Antoine married Zoémie Bonville, the daughter of a winegrower, a few years later, and their union gave rise to the De Sousa Champagne House. For three generations now, the continuous search for excellence and respect for both nature and the environment has shone through the estate’s spirit. At the helm of the family-owned business since 1986, Erick De Sousa is committed to driving forward the work of his predecessors while ensuring that the values of passion and tradition are passed down for many generations to come.

The wine

The name of this cuvée 3A Grand Cru refers to three emblematic villages in the Champagne region: Avize, Aÿ and Ambonnay. These three Grand Cru terroirs of the Côte des Blancs and the Montagne de Reims are where the 25 to 30-year-old vines from which this champagne is made rest. The vineyard is managed using organic and biodynamic agricultural practices.

Vinification and ageing

The grapes are harvested by hand and 50% are vinified in oak barrels and 50% in tanks. 20% reserve wines. The dosage is 5 g/litre.

The blend

Chardonnay (50% from Avize)

Pinot Noir (25% from Aÿ and 25% from Ambonnay).

Maison De Sousa’s Cuvée 3A Grand Cru: Characteristics and tasting tips

The tasting

This champagne offers an alluringly rich aromatic palette, blending aromas of lemon, pineapple and red fruits (blackcurrant, raspberry) enhanced by buttered notes conferred by the ageing period in oak barrels.

Food and wine pairing

Cuvée 3A Grand Cru will pair with seafood, cheese or poularde with Vin Jaune and morel mushrooms.

Storage

Cuvée 3A Grand Cru should be relished in 3 to 8 years.

Service

For an optimal tasting experience, serve between 8 and 10°C.