This Blanc de Blancs features notes of lemon curd, orange blossom, biscuit, and flinty citrus. It is an elegant, mineral-driven, and textured style. The blend of grapes from the villages of Vertus, Villeneuve, and Mont Aîmé harmonizes beautifully, much like a chord in an arpeggio. The wine has impressive length, offering a range of crisp fresh citrus flavors and a salty undertone with an exceptionally fine balance. This is an excellent example of outstanding grower champagne.

Since 1993, Pascal has been making wines for his parents' brand and established his own label, Pascal Doquet, in 2004. Committed to organic viticulture, he allows late ripening to achieve full fruit maturity, similar to Egly-Ouriet, Benoît Lahaye, and Rémi Leroy. Pascal never harvests grapes with less than 10.5 degrees potential alcohol, eliminating the need for chaptalization.

His winemaking is natural and non-interventionist, using only native yeasts for primary fermentation, and bottling without filtration or fining. Malolactic fermentation is utilized, and the wine stays on lees for about five months, with one-third aged in old oak barrels before secondary fermentation in the bottle. Pascal's champagnes are intensely vivid expressions, with a wide range of site-specific cuvées, each showcasing a distinctive character.