While finishing his studies in 2010, Etienne replanted a few rows of 'forgotten' Champagne varieties in one of his family vineyards in the Côte de Sézanne. Pinot Blanc, Petit Meslier, and Arbanne were overlooked for decades, but Etienne was interested in making a Champagne 'à l'ancienne' – in other words, the old fashioned way. In 2016, he kept the entire harvest of these new plants, which was enough to fill one 600L barrel. The wine was kept in said barrel for six months and then spent 30 months on the lees before disgorgement in the spring of 2019.