Who makes it
Champagne Waris Hubert began independent Champagne production in 1998, from its base in Avize, a Grand Cru village in the Côte des Blancs. Its vineyard sources include Grand Cru villages such as Avize, Chouilly, Cramant, Oger and Ay, alongside Premier Cru sources including Grauves.
The cellar handles villages and individual parcels separately. Slow cold fermentations, minimal sulfur additions and extended lees ageing shape the winemaking approach. The Champagnes are richly textured and expressive, combining modern techniques with traditional methods.
Where it grows
Avize is a Grand Cru village in the Côte des Blancs. In Champagne, Grand Cru is a village classification that identifies the status of the source place on the label, separate from grape variety or cellar method. The cellar stands at 14 rue d'Oger, in a renovated bourgeois house combining old and modern elements.
What they make
Lilyale Grand Cru Blanc de Blancs is the named cuvée. Blanc de Blancs identifies a sparkling wine made from white grapes, while Grand Cru identifies the classified village level behind the name. The house works with source villages at both Grand Cru and Premier Cru level, and its Champagnes are richly textured and expressive.
Lilyale has no public tasting description. Its exact fruit profile, acidity, mousse, dosage and finish are therefore not stated.