Your numerous answers and your curiosity have inspired me, thank you! In my previous email I was telling you about our Grande Cuvée 6 ans d’âge, which was awarded many prizes when competing against other great and renowned champagnes cuvées.

I now realise that I have not properly introduced it, and you might not know what a special cuvée is… In fact, what do we mean when we say “Special Cuvée” in Champagne?

When my mother decided to create her own Champagne House, no one was waiting for us. And yet, she had all the assets she needed.

First and foremost her experience, her savoir-faire, acquired when working for over 21 years with her father Claude, my grandfather, president of the Taittinger Champagne.

Then, there was this long history of Champagne that started in 1851 when my mother’s maternal family purchased Piper-Heidsieck Champagne. She did her first internship there in 1983 and it was later sold in 1988. But that wasn’t enough. Our new House had to be more creative, innovative, different, in other words our Champagne Cuvées needed a new energy, a unique “haute-couture” style, refined and surprising.

Evidently, not only is it risky to be in the specialised elaboration of a Grande Cuvée with a strong personality, it is also difficult.

To quote my mother: “The bases of champagne need to be perfectly mastered in order to create a Special Cuvée.”

Therefore, why age champagne for 6 years when legally 15 months in a cellar is enough?

We elaborated our first cuvées nearly 10 years ago, a few months after the exceptional grape harvest of 2008. What luck! How long did we need to leave this marvellous wine to age in order for it to be at its peak for the tasting? A Champagne Brut legally needs to age for at least 15 months.

Most big Champagne Houses will at least double this ageing time. But after 6 years in a cellar (72 months for those in the know) the champagne started developing new aromas, it became more complex, but more importantly, we noticed during the tasting a wonderful increase of the length on the palate. Visually, the robe takes on a golden glimmer, and the nose is fine with subtle notes of brioche. The bubble is finer. The ardour and acidity of a young wine made room for a heady and savory champagne with a lot of character.

From reading this, you’ll understand why my mother and I patiently waited for this step.