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 production is appreciated, but tradition is where the real interest lies. The malolactic fermentation is eine Suche nach Antichi-Methoden, und ein einziges Mal, das Maison deuso la Maison in regards to maintaining a consistent and rich abundance of charm. Temperature reduction techniques are also used, further increasing the purity of the Champagne until it is ready for the next stage of the process.