Francis Egly, the current head of Maison Egly, has adopted a flexible and carefully considered approach to winemaking, adapting the maturation of the wine to the specifics of each vintage since 1995. This means varying the use of barrels, from new to five-year-old, to allow the different terroirs to fully express themselves, rather than rigidly adhering to the same method each year. Since 1999, he has also chosen not to proceed with malolactic fermentation, a decision aimed at preserving the wine's natural freshness and liveliness.

Furthermore, Francis follows a philosophy of patient aging, inherited from his father Michel, which departs from common practices in Champagne, where bottles are often sold relatively young. Thanks to this strategy, Egly's Bruts are released only after at least four years of aging, while the Millésimés are aged for over six years, thus ensuring exceptional complexity and maturity.

Production remains intentionally limited, depending on the characteristics of the vintage. This choice underscores Egly's commitment to quality over quantity, ensuring that each bottle reflects the dedication and care invested in its creation.

Tasting
This Champagne is an Extra Brut Premier Cru that purely expresses the terroir of Bisseuil, in the Marne Valley. Made from 70% Chardonnay, 15% Pinot Noir, and 15% Pinot Meunier, it comes from vines over 40 years old, cultivated naturally on chalk-rich soils. Fermentation takes place with indigenous yeasts in oak barrels, 10% of which are new, without malolactic fermentation. After 50 months of aging on the lees, it is disgorged with a minimum dosage of 2 g/L, maintaining a perfect balance between structure and vivacity. Disgorgement takes place in July 2024. Aromas of white fruit, citrus, and flowers, with elegant toasted and almond notes. On the palate, it is fresh, mineral, and creamy, with a long, savory finish. A Champagne of character and refinement.