Published on August 8, 2025
The Mycorhize Extra Brut cuvée from Champagne De Sousa is a Grand Cru expression of the Avize terroir, from the 2018 harvest .
This vintage takes its name from mycorrhizae , symbiotic associations between fungi and roots, encouraged by horse-ploughing which aerates the soil without compacting it. The wine is intended to be mineral, deep and dense , in a certified biodynamic approach.
Disgorgement is dated February 2023 , with an Extra Brut dosage of 3 g/L .
Technical sheet
- Type : Champagne Extra Brut – Grand Cru
- Origin : Avize – Côte des Blancs
- Vintage : 2018 Harvest
- Soil : Chalk – Living soil – Horse work
- Vinification : Biodynamics – Organic wine FR-BIO 10 – EU/non-EU agriculture
- Disgorging : February 2023
- Dosage : 3 g/L – Extra Brut
- Volume : 750 ml
- Alcohol : 12.5% vol
- Developed by : SARL De Sousa – NM507-005 – 51190 Avize – France
- Contains : Sulfites
- Winemaker : Not specified
- Serving temperature : 10–13°C – in a suitable glass
Tasting profile
A nose with chalky notes , white mushrooms and dried fruits . On the palate, a strong minerality , fine bubbles and an aromatic depth that reflects the living soil.
👉 Tasting techniques for Extra Brut
Food and champagne pairings
Enjoy with truffle risotto , wild mushroom pan-fry or mature Brillat-Savarin . Its density and tension enhance earthy and creamy dishes.
