After fighting in the First World War, veteran Manuel De Sousa, member of the Portuguese expeditionary force, left his native country to settle in Avize, France. Due to illness, this hard worker passed away before reaching the age of 30, leaving behind his wife and children. Fortunately, his son, Antoine, would later marry Zoémie Bonville, the daughter of a winegrower, and the De Sousa Champagne House was borne from their union. A constant pursuit of excellence, as well as respect for nature and the environment, have nourished the estate’s soul for three generations now. Erick De Sousa has been at the head of this Champagne house since 1986, continuing his predecessors’ legacy and transmitting the values of passion and tradition from generation to generation.
The Cuvée des Caudalies Blanc de Blancs Grand cru Extra Brut by the De Sousa Champagne House is made from vines aged by over 50 years, managed biodynamically and through organic viticulture on the great terroir of Avize in the Côte des Blancs.
Winemaking and ageing
The grapes are hand-picked at the latest time possible so as to obtain the perfect level of ripeness for the wonderfully aromatically rich berries. The Cuvée des Caudalies Blanc de Blanc Grand cru Extra Brut by the De Sousa House is entirely aged in oak barrels, 8% of which are new.Since 1995, 50% of new wines have been added to perpetual reserve wines, thus increasing the number of vintages present in the cuvée.
Alongside a 5g/l dosage, this champagne brings together complexity, elegance and balance.
The aromatic palette contains a chiseled freshness thanks to the young wines, while the more mature reserve wines bring a beautiful complexity and elegantly mellow woody notes.
The palate is harmonious and balanced, highlighting tasty notes of brioche with the chalky minerality of the Avize terroir fully expressed with finesse.
Food and wine pairings
The Cuvée des Caudalies Blanc de Blanc Grand cru Extra Brut by the De Sousa House is an exceptional champagne which will go perfectly with sophisticated pairings such as seafood and matured cheeses.
This champagne is best tasted when it is between 8 to 20 years old.
For an optimal tasting, serve at between 10 to 12°C.