11 hectares of prime land mark the house of De Sousa – a House who take particular interest in growing their old vines as deep as possible, to a depth of as much as 30 feet deep, to ensure that all the charismatic charm and personality of these flavour-intense soils is allowed to penetrate every grape produced. All of these hectares are classified as Grand Cru, meaning that each and every element of chalk is of the finest quality, and rich in minerals that influence every single bottle with considerable flair.
At De Sousa, progression in Champagne making is prized, but tradition is where the real interest lies. Malolactic fermentation is one of these age-old methods, and one which has never let the House down in regard to keeping a consistent and rich abundance of charm. Temperature reduction techniques are also keenly employed, further increasing the purity of the Champagne until it is ready for the next stage in the process.
For those interested in meeting the present owners of the House – Michelle and Erick De Sousa – you may be intrigued to discover that guests are welcomed with opened arms. Only too pleased to pass on their own wealth of knowledge to visitors, the duo regularly allow tours of some of the most involved locations of the House, including but not limited to the cellars and infamous fermentation room.