Who makes it
Champagne Didier Michel is a grower producer in Cuis. Its cellar uses the traditional method, with malolactic fermentation before the wine is bottled for a second fermentation. Malolactic fermentation converts sharper malic acid into softer lactic acid, while the second fermentation creates the bubbles.
The house's Champagne passes through two distinct fermentation stages before release. The method keeps the cellar work closely tied to the finished sparkling wine.
Where it grows
Cuis lies in the Côte des Blancs, about five kilometres from Epernay. It is a Premier Cru village, while the Chouilly and Cramant sites used by Didier Michel carry Grand Cru status. In Champagne, these terms classify the standing of villages within the appellation, with Grand Cru above Premier Cru in the hierarchy.
What they make
Champagne Didier Michel Grand Cru is the named vintage bottle. Its composition is 70% Chardonnay from Premier Cru Cuis and 30% fruit from Grand Cru sites in Chouilly and Cramant. The seven years spent with yeast sediment before disgorgement exceed the three year minimum for vintage Champagne.
Lees ageing keeps the wine in contact with its yeast sediment after the second fermentation. This can build toasted and creamy notes while preserving the freshness associated with sparkling wine. The vintage shows yellow apple, peach, toasted bread, mineral, French nougat and grapefruit.