Direct pressing and clarification of must, temperature controlled alcoholic fermentation, malolactic fermentation blocked and dosage is kept to a minimum, being close to Extra Brut. The predominance of the Pinot Noir grapes gives this Champagne body and strength. The color is pale gold and the bubbles are elegant.

The Beauforts have been making wine in Champagne since the 16th Century. In the early 1900s, Marcellin Beaufort became famous for his Bouzy still wines, and in 1929 he and his son, Herbert began to bottle Champagne wines. Today, Herbert's son Henri and grandsons Hugues and Ludovic, continue this tradition. The family owns 13 hectares; 10 Ha of Pinot Noir and 3 Ha of Chardonnay, mainly in Grand Cru Bouzy, but also in Grand Cru Ambonnay and some 1er cru vineyards.