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THE PRODUCER — Trousset-Guillemart is a small champagne grower in the foothills of the Reims Mountain and belongs to the independent producer category - the RM (technically the Récoltant-Manipulant namely those who only produce champagne from their own grapes).

THE ESTATE — The Guillemart family has lived in Sacy, a Premier Cru village, since the XVII century. In 1958, the Domaine Trousset-Guillemart was established and the estate consisted of 7,6 hectares located in three Premier Cru villages: Les Mesneux, Sacy and Villedomange.

THE CELLAR — In recent times, the owners Jean-Philippe and his wife Karine have built modern and efficient cellar where technology goes hand in hand with the méthode champenoise tradition targeted at quality excellence. Here a Coquard tilted plate press, stainless steel computer controlled thermo-regulated vats and an underground room where fermentation in 5 hectolitre wood barrels and barriques takes place and the bottles of champagne are aged.

THE VINEYARDS — The soil in all the Premier Cru vineyards is

clayey-chalky and sandy. Plants have an average age of 20 years. Today cultivation is characterized by sustainable viticulture using mechanical weeding and organic treatments. After gentle pressing, the first pressing juice (cuvée) is fermented partly in stainless steel and partly in wood. Before bottling, the wines are cold stabilized and lightly filtered. Once the tirage has been completed, the champagne is kept on yeast from around 2 to 5 years. The final dosages are from 3.5 g/l maximum to zero. Trousset-Guillemart produces around 72.000 bottles a year.

producer

jean-philippe trousset

The two most "noble" grape varieties are blended to create a perfect balance. 100% fermented in stainless steel without malolactic fermentation followed by three and a half years of yeast fermentation and an extra-brut dosage. A very elegant champagne where the richness of the ingredients does not affect its freshness or clean taste. Lively and intense with a fruity taste leaving a rewarding burst of minerality in the aftertaste. It can already be drunk today but this champagne will greatly improve with ageing.

tjean-philippe trousset

millésime

GRAPES

50% Pinot Noir

50% Chardonnay

jean-philippe trousset

anna t.

White grapes from a single plot of Sacy exclusively fermented in wood (small casks and barrels) with full malolactic fermentation. This is the fruit of 80% of the wines using the Solera system since the 2009 vintage which has been stored in a special cask together with part of the wines from the last vintage. Then comes three and a half years of yeast fermentation. A complex champagne in the style of the producer and, as such, with a fresh and clean taste that is also smooth and rich. Bursting with personality it mediates between a white Bourgogne and the essence of champagne. And the cherry on the cake is the absence of dosage which underpins the goodness of this small gem.

GRAPES

100% Chardonnay

producer

rochet - bocart

THE GROWER — Mathilde Bonnevie is a young vigneronne perfectly mastering the art champenoise. The unprecedented Blanc de Noirs shows how the touch of Mathilde in the Rochet-Bocart wine house regales us with genuine gems. Mathilde also belongs to the Fa'Bulleuses, an association of seven champagne female connoisseurs and brilliant producers.

THE ESTATE — The Rochet-Bocart house was set up in 1956 thanks to Jaques Rochet and Claudette Bocart, who little by little started to transfer control to their son Michel. After completing his oenology studies, Michel then continued to develop the house champagne by adding his own personal touch and a new champagne rosé.

THE CELLAR— Rochet-Bocart is an independent grower producer namely a completely autonomous RM producer in all production phases. Phases which happen solely due to gravity from the pressing of the grapes in the classic 4.000 Kg. Coquart press before vinification for individual plots in small thermo-regulated vats. After the bottling, the champagne ages for over two years in the underground cellar where the rémuage (riddling) takes place with very rare and old manual gyropalattes.

THE VINEYARDS — The vineyards are found mainly in the Premier Cru village of Vaudemange, one of the four so-called White Pearls, namely the area of the Reims Mountain which is the most exposed to the east and sacred to the white variety in Pinot Noir terroir. However, Pinot Noir is not absent on the Rochet-Bocart property which boasts prestigious Verzy Grand Cru vineyards.

rochet-bocart

blanc de noirs

rochet-bocart

blanc de blancs

rochet-bocart

blanc de blancs

rochet-bocart

rosé

producer

gallois - bouché

THE PRODUCER — The young Guillaume graduated in oenology in Reims in 2013 and in the same year decided to start up the production of his own champagne. It's just the first step in the journey leading Gallois-Bouché to becoming a récoltant-manipulant, namely a producer making champagne solely from his/her own grapes. Guillaume is also an oenologist managing the disgorgement line and a member of the tasting committee of a leading champagne house.

THE ESTATE — The family's vineyards are located on chalky soil slopes and cultivated by Guillaume's father. They are characterized by an exceptional maturity so much so that they never need to turn to the chaptalization practice.

THE CELLAR — The current production at Gallois-Bouché is highly artisan and performed in the tiny cellar under the residence. At the end of 2017 Guillaume acquired an old building in Vertus with many underground cellars which when restructuring is complete will allow to not only work more efficiently but also to increase the production.

THE VINEYARDS — The Gallois-Bouché family own 3.5 hectares in Vertus, a Premier Cru village in the legendary Côte des Blancs. This area is not just historically linked to the Chardonnay grape but also to the Pinot Noir, which for centuries has been cultivated in the most western parts of the Cru and on the steepest slopes. This is where the family's Pinot Noir vineyards are to be found, while the Chardonnay vineyards are in the best area of the Cru, bordering on Le-Mesnil.

producer

eric taillet

THE PRODUCER — Eric può essere definito a ragione "l'artista del Meunier", varietà che conosce a fondo e ama, tanto da aver creato l'associazione Institut Meunier. Eric rappresenta la quarta generazione di una famiglia champenoise di vigneron a Baslieux-sous-Châtillon.

THE ESTATE — Nella Vallée de la Marne possiede 5,7 ettari (certificati HVE e Viticulture Durable) piantati su suoli argillo-calcarei dall'esposizione eccezionale. Le primissime bottiglie arrivano con il nonno materno negli anni '50, ma lo champagne Taillet nasce con il padre Daniel nel 1961.

THE CELLAR — In cantina pressa tradizionale, ma utilizzata con i piccoli segreti di Eric, vinificazione in larga misura in acciaio, in piccole cuve con lieviti naturali, e tiraggio.

THE VINEYARDS — Le vigne hanno mediamente 45 anni e il Meunier la fa da padrone con il 90% delle piante.