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|Vineyard/Cellar Practices||Sustainably Grown|
José Dhondt has gained a dedicated following in this country in recent years with his ethereal, precise Champagnes. From a total of five hectares in three areas—the grand cru villages of Oger and Le Mesnil-sur-Oger in the Côte des Blancs, as well as in Saudoy in the Côte de Sézanne—he generally makes just two blanc de blanc cuvées and one rosé. His aim in lutte raisonnée farming is to use as few chemicals as possible. After a gentle pressing, the must settles for up to 24 hours (débourbage) before decanting into small stainless steel containers for a three-week fermentation process. The fruit of each vineyard ferments separately and ages on the lees for two and a half years. Heavenly effervescence pervades oyster shell, pear, and citrus notes, structured by minerality and a subtly elegant finish. Sustainably grown.