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 ...
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 composed entirely of chalk, which allows perfect drainage of the vineyard and brings freshness and minerality to the vines. Deeply rooted, the vines are also remarkably well oriented, with an east-south-east exposure offering optimal sunshine. The vineyard is planted with 60% Chardonnay, 30% Pinot Noir and 10% Pinot Meunier.
Having always worked his vines with respect, Erick De Sousa began converting his vineyard and obtained Organic Agriculture certification in 2010 and Biodynamic certification in 2013. A state of mind that enables the wines to be given ever greater identity and finesse.
The emblematic cuvées of Maison De Sousa
La Maison De Sousa produces several cuvées that will help celebrate all occasions.
The Extra-Brut Blanc de blancs is an excellent appetizer for understanding and appreciating the House's expertise. A precise Champagne, with a dominant floral aroma and refined bubbles, perfect for an aperitif.
The Cuvée des Caudalies Millésimé 2010 is an extraordinary Champagne, made from the best parcels, vinified and aged in oak barrels. Round, deep and deliciously aromatic with a dominant of white-fleshed fruits and spices, it will accompany refined dishes, whether white meats or fish.
How can we not evoke the Cuvée Umami 2012, a blend of 60% Chardonnay and 40% Pinot Noir from several Grands Crus. Aged in oak barrels, it takes its name from the fact that it leaves a soft, oily sensation on the palate, evoking the fifth flavor described by the Japanese. A Champagne of great complexity, with a unique mineral sensation enabled by the application of biodynamic viticulture in the vineyard bringing out this flavor.
