Perseval Champagne

Thomas , born in Chamery, First-Class Garden in the Champagne region, is closely related to nature. He always adheres to his beliefs, terroir, manual picking, and seeking the harmony and balance of grapes and wine. As early as the late 90s, Thomas and his parents farmed in vineyards, and studied biodynamics under Pierre Masson during the internship. Since 2012, he has been engaged in biodynamic farming.

Its style lies between the etherealness of Marie coutin and the entertainingness of Remi Leroy. The champagnes have moderate acidity and no bitterness in the final rhyme. The taste is the kind of high-density wine. After the bubbles disappear, the mouth is oily, as if a creaminess slips through the throat. The aroma is not gorgeous, nor is it ore style, just as the NV gives it. The bubbles are really meticulous and dense.