As the name suggests, this cuvee is 100% Chardonnay and is produced from the parcel planted in 1962. Hand harvested grapes were slowly pressed in an old basket press and the juice was fermented with indigenous yeast in stainless steel tanks. The wine is allowed to go through its malo-lactic fermentation and bottling is done in the spring. The Champagne rests “sur-lattes” in their cellar for approximately three years before disgorgement. The dosage of 2g is prepared with cane sugar.