The finished blend includes over 35 “crus” from several different harvests, perfectly matured. The wine is ageing on yeast for at least 4 years before being “disgorged”. A dosage of 20 g of cane sugar per litre is then added. This dosage, combined with the rounded quality and maturity of this wine, gives it a highly distinctive body and smoothness, making it the perfect champagne to be enjoyed late in the evening.