Champagne De Sousa

Champagne De Sousa, founded at the end of the 19th century, is located in Avize and run by Michelle and Erick De Sousa. The estate comprises 11 hectares of vines in 42 parcels planted on chalky soil typical of the Champagne region. Champagne De Sousa's vineyards, with an average age of 45 years, have been certified organic since 2010.

The vineyards of Champagne De Sousa are harvested entirely by hand, as late as possible to obtain optimum ripeness and grapes rich in fragrance. Champagne is made according to the ancient methods instilled by his father, Erick De Sousa has opted for malolactic fermentation to round out its wines, and practices the old-fashioned practice of chilling at -4°C to enhance the limpidity of its Champagne. The family know-how of Champagne De Sousa is also used to blend old wines for ageing, to balance cuvées and ensure consistent quality.