Outside the typical patterns of Jacquesson’s numbered cuvées, the house ‘s champenoise method in this case is expressed in limited runs and only in certain vintages with a Blanc de Blancs from pure Chardonnay, the son of vines planted in the Grand Cru of Avize in 1962. 12,000 plants on 1.3 hectares facing south and downhill, clinging to clay, silty and sandy layers resting on thick chalky blocks. A unique terroir.

From optimal environmental premises to complex and meticulous work in the cellar to extract the most from this Grand Cru. The Jacquesson method applied to the few lieux-dits of their production is ironclad: with a few but perfect passages in large wooden barrels for fermentation and initial aging, then in the bottle, on the lees for 8 long years, before disgorgement and a short rest period prior to release to the public as 1.5 g/l Extra Brut.

In keeping with the Jacquesson style aimed at striving for perfection in cuvées and limited runs of Grand Cru wines, the Champ Caïn is rich, creamy, elegant, at times sumptuous but nevertheless inextricably anchored in its terroir, with marked acidity and minerality to ensure sure longevity in the decades to come.