This is Fabrice’s most daring wine. Conceived as a Champagne that shows how farming can affect ripeness and ultimately influence the Champagne Method, which is highly interventionist, this Champagne is made only with grapes and grape sugar without any other sugar added. It is legal to add sugar in three steps in making Champagne: chaptalization, prise de mousse, and dosage. Fabrice sources this 100% pinot noir from a single parcel in Mareuil-sur-Aÿ called “Chemin du Bois.” Here, he can achieve 12° Baumé at harvest. He then separates 15% of the pressed juice and holds it in steel until spring. The rest is fermented in neutral barrels with ambient yeast. Then, in the spring, he blends the vin claire with the grape juice and the fermentation starts again with ambient yeast. When the residual sugar gets down to 24 grams/Liter, he bottles the wine under cork for the secondary fermentation. If dosage is used, it is made with grape juice. There is no other Champagne like this one.