The history of Maison Egly-Ouriet began after the Second World War, with three hectares (ha) of vines in the Grand Cru Ambonnay. Subsequently, other plots were acquired, today reaching 12ha (10ha in Grands Crus and 2ha in Premier Cru), planted mainly in Pinot Noir, supplemented by Chardonnay and Pinot Meunier and originating from mass selections. All the wines are vinified in barriques and age at least four years before being marketed. They are made without malolactic fermentation to maintain a maximum of freshness. Francis Egly, a Récoltant Manipulant, runs this renowned domain that produces high quality, precise and elegant champagnes.

The vintage Brut Grand Cru is vinified in barrels, does not undergo malolactic fermentation, and spends more than six (and sometimes ten) years in the cellar. Disgorgement is very late; for example, in July 2014, in the case of the 2005 vintage. The result is an absolutely exceptional champagne in terms of complexity and elegance, offering a complex aromatic palette (hazelnut, bread, honey, baked apple) and refined bubbles, with a sublimely saline finish. A great champagne for celebrations, to be set aside as an accompaniment to delicacies such as lobster.