Racines de Trois Brut T21

A refined, elegant Champagne that takes its name literally: three roots, meaning the three Waris siblings, the three main Champagne grape varieties, and the three origin zones they come from.

60% Chardonnay grows on the chalky soils of the Côte des Blancs, in Chouilly, Cramant, Avize, Oger and Le Mesnil-sur-Oger. 30% Pinot Noir comes from the clay-limestone marl of the Montagne de Reims, in Bligny and Chamery, as well as from the Kimmeridgian limestone of the southern villages of Bar-sur-Seine, Avirey-Lingey and Éguilly-sous-Bois. Meunier contributes the remaining 10%. Jean-Philippe Waris converted the nine hectares to biodynamic farming in 2011, followed by Demeter certification in 2020.

Hand-harvested, pressed in a traditional Coquard press, with only the juice from the first pressing fermented. Spontaneous fermentation takes place partly in stainless steel tanks and partly in 600-litre Burgundian demi-muids, after which malolactic fermentation sets in on its own. The base wines age for six to 18 months, followed by 24 to 36 months on the lees. Typically a blend of two vintages.

Vibrant and delicately fruity: citrus fruit, berries, ripe pears and stone fruit, framed by a low dosage and threaded with fine minerality and acidity. The mousse remains creamy, with a light, mouth-watering salinity on the finish.

With oysters, canapés and white poultry.

Bottled at 4.5 bar instead of the usual 6 bar in Champagne, which makes the perlage finer. Jean-Philippe Waris, who took over vinification in 2009, trained with Benoît Lahaye. The floral label design was created by his sister Inès.