The Moncuit family has a long history of farming some of the best vineyards in the Côte des Blancs. They began purchasing land in 1889 and by 1928 were bottling at the domaine.

The current winemaker, Pierre Amillet, is the fourth generation to lead the winery. If you spend any time with him you quickly realize he is obsessed with Chardonnay grown in the chalky terroirs of Le Mesnil.

The estate has 8 hectares planted in Le Mesnil-sur-Oger and 2 hectares in Oger. All the wines assume optimum maturity, through fermentation in barrels (350 liters), systematic malolactic fermentation, aging of three years for the brut and five years for the vintages, aged for their part under cork.

Les Grands Blancs is a Grand Cru Blanc de Blancs is composed of approximately 80% Le Mesnil for tension, chalk-driven freshness, and longevity, and 20% Oger for ripeness, volume, and structural depth. Vinified from very ripe fruit to ensure aromatic precision, the wine undergoes alcoholic fermentation in 350-liter oak barrels with full malolactic fermentation, without racking, fining, or filtration. Aged 10 months on fine lees prior to bottling and a minimum of 36 months on lees in bottle, the cuvée is produced from two consecutive vintages (80% base wine, 20% reserve wine). Zero dosage since the 2019 base, it delivers a precise, mineral, and textural expression.