Cédric Bouchard, a true master of terroir, produces magnificent wines that, above all, reflect each individual vineyard. First, there is no blending, which is totally different from the traditional Champagne philosophy of blending grapes, villages, and vintages. Yields are restricted, which gives greater concentration. He uses no chemicals in the vineyard and only picks phenolically ripe grapes. Most base wine Champagne is picked with only 9 or 10 percent potential alcohol before chaptalization, however Bouchard picks at 12 or even 13 percent natural alcohol with no chaptalization. There is rigorous selection in the vineyard; grapes not up to his standard are sold off. Wild yeasts are used for fermentation, and there is no fining, filtering, or cold stabilization. There is no dosage or any additions at all, save a touch of sugar just to start the secondary fermentation (liqueur de tirage), which is less than 20 grams (24 grams being the standard). The wines have only 4.5 atmospheres of pressure, as opposed to most houses which are at 6 atmospheres. The mousse is light, refined, and elegant. Bouchard avoids wood for aging, preferring stainless steel. He feels the wood adds a dimension that will interfere with the terroir. Oxidation is prevented because he thinks it imparts an imbalance to the wines. This is the minimalist style of his wines: fragrant, pure, and incredibly reflective of each terroir.