De Sousa : Cuvée Mycorhize

The minerality and aromatic richness of a Brut champage

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 vineyard

De Sousa's Cuvée Mycorhize stems from vineyards located in the area known as Les Hauts Nemery, in the Avize winegrowing area. The vines are over 80 years old and are planted on chalky soil. Classified as a Grand Cru, this Champagne terroir is managed according to organic and biodynamic viticultural practices. Ploughing is carried out with horses.

Vinification and ageing

Following manual harvesting, the grapes are vinified and aged exclusively in oak barrels. 25% of the wine is reserved. The dosage for this champagne is 4g/litre.

The blend

Chardonnay (100%)

De Sousa’s Cuvée Mycorhize: Characteristics and tasting tips

The tasting

Lively and very elegant, this champagne offers an alluring minerality and a rich aromatic palette mixing fruity aromas (nuts, raspberry) with floral notes (acacia, lime).

Food and wine pairing

The Mycorhize cuvée will complement scampi, sole meunière, white poultry, Japanese cuisine and cheese.

Storage

This champagne can be cellared for 8 to 15 years.

Service

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