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Demeter - Biodynamics

De Sousa Mycorhize

Champagne - Extra brut - Grand Cru - Blanc de blancs - De Sousa

A Blanc de Blancs made from vines over 80 years old in the area known as "Les Hauts Nemery" Grand Cru d'Avize.

Bottle 0.75L
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Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Chardonnay 100%
De Sousa

De Sousa

La Maison De Sousa is located in the commune of Avize in the heart of the prestigious Côte des blancs. It was founded by Antoine De Sousa in the 1950s through marriage to a daughter from a winegrowing family. 

Today, Erick De Sousa is one of the region's most talented winemakers, favoring a sustainable approach to his vineyards in order to produce authentic Champagnes of great purity. 

What is the history of Maison De Sousa?

In the aftermath of the First World War, Manuel De Sousa, originally from the province of Braga and part of the Portuguese contingent sent to the front, decided to settle in Champagne at Avize with his wife. His son Antoine married Zoémie Bonville, from a long-established family of winegrowers in the region. A success story that has never ceased to endure. Their son Erick took over in 1986, demonstrating exceptional talent in raising the vineyard to a new level of excellence Rare. Today, he is gradually passing on his heritage and passion to his three children: Charlotte, Julie and Valentin, who will continue to write the pages of history.

What is the terroir of Maison De Sousa?

House De Sousa watches over a vineyard of 9.5 hectares of vines classified as Grand Cru in the commune of Avize on the Côte des blancs. Situated between the high-quality terroirs of Cramant to the north and Oger to the south, Avize has a soil and subsoil... See more ...

Critics De Sousa Mycorhize.

Bettane & Desseauve
La Revue du Vin de France
Gault & Millau

Description De Sousa Mycorhize.

A Mycorrhiza is the result of the symbiotic association between fungi and plant roots. 

The key is to develop the diversity of soil micro-organisms through natural practices that respect the terroirs: "biodynamics" and "soil aeration".the ploughing carried out by Julie De Sousa and their two draught horses minimizes soil compaction, which contributes to the development of MYCORHIZES, thereby improving vine nutrition and fruit quality. 

Thanks to Mycorrhizae, which dissolve the parent rock, the roots can draw their nourishment: trace elements. They are the transmission belt between the soil, the subsoil and the vine. 

The Mycorhize cuvée from De Sousa is a Blanc de blancs cuvée from the Grand Cru vineyard in the village of Avize. The remarkable average age of the vines is over 80 years. 

This Champagne, will delight you with its elegance, its minerality and the precision of its aromas of nuts, acacia, lime blossom, honey as well as subtle notes of raspberry. A Champagne with a vibrant energy that reflects the terroir of Avize. 

Dishes from the sea will be particularly appreciated with this Mycorhize cuvée, such as roasted langoustines marinière with lemon, sole meunière with butter or more generally Japanese cuisine. 

This Champagne is referenced in Michelin-starred restaurants such as Alain Ducasse, L'Assiette Champenoise, Les Troisgros and Paul Bocuse.