THE WINE
Perpétuelle Non Dose Premier Cru NV is an Extra Brut Champagne made from 40% Pinot Noir, 30% Meunier, and 30% Chardonnay. Sourced from Chamery (clay-limestone), Vrigny (clay-silt), and Coulomnes (sandy soils), it reflects a range of terroirs. The wine spends 8 months on the lees and includes 40% reserve wine from a perpetual reserve. Vinified in 85% stainless steel and 15% barrels, it’s bottled with no dosage, offering a dry, precise expression with clear varietal character and structure.
 
THE PEOPLE
Bonnet-Ponson is a family-run estate in Chamery, Montagne de Reims, now led by Cyril Bonnet. The domaine spans about 10.5 hectares across 50 parcels in four villages, planted with Pinot Noir, Meunier, Chardonnay, and Petit Meslier. With an average vine age of 35 years (some over 80), the estate has practiced organic farming since 2013 and follows biodynamic principles. Soils are a mix of clay, sand, and deep limestone. Great care is taken to encourage soil health and biodiversity, including the use of plant-based teas (like nettle, horsetail, and willow) to strengthen the vines naturally.
In the cellar, Bonnet-Ponson takes a low-intervention approach: no filtration, wild yeast fermentations, and minimal sulfur—about 60% of the wines are made without any sulfur added. Around one-third of the production is vinified in used oak barrels (228L and 400L), with a small amount of new oak added each year. Stainless steel is still used for some cuvées, while Cyril also experiments with concrete eggs and amphora. Both sparkling wines and still Coteaux Champenois are produced, with a clear focus on expressing the unique identity of each parcel.
 
THE PLACE
Wines from the Montagne de Reims are defined by their structure, depth, and elegance, largely driven by the region’s dominance of Pinot Noir. The varied soils—ranging from chalk and limestone to clay and sand—contribute to a broad spectrum of expressions, from powerful and structured to finely detailed and mineral. These Champagnes often show a firm backbone, vibrant acidity, and red fruit character, making them both age-worthy and expressive of terroir.