Les Bas Vigny
For its first vinification, this single-vineyard wine comes 100% from the 2021 harvest.
This cuvée is offered this year exclusively at the “Les 520” wine shop in Épernay.
The Parcel
Rootstock: 41B
Year of planting: 2007
The soils of the Les Bas Vigny parcel are worked only at the base of the vines, while the rest is preserved thanks to spontaneous ground cover made up of local plants. To respect the balance of this parcel, only copper, sulfur and plant extracts are used.
The Wine
Work with the wines at the estate is very simple: we intervene only when necessary and nothing is systematic.
Our main objective is to allow the purest expression of the terroir.
Each year, the cuvée Les Bas Vigny is made primarily from a single harvest, complemented by a perpetual reserve begun in 2015 from this same parcel.
Alcoholic fermentation occurs spontaneously in our barrels thanks to the site’s indigenous yeasts. Sometimes, before harvest, we carry out a micro-harvest to create a native-yeast pied de cuve, thus facilitating fermentation.
We never use sulfur at harvest; the juice goes directly from the press to the barrels to begin fermentation.
Sulfur is added only lightly after fermentation and is the only input used.
Settling occurs during fermentation, causing our barrels filled to 100% to overflow, which expels inert parts and keeps the pulp.
Our wines mature in 228-liter barrels for a minimum of 11 months, on their lees. We do not stir our wines, except in the case of undesirable oxidation.
The wines are topped up only after fermentation until the arrival of warmer spring periods.
Bottling at the estate takes place at the end of July or beginning of August, followed by 30 months of maturation before disgorgement.
Dosage is adjusted to each wine and therefore varies from year to year.
We do not fine, filter, or carry out tartaric stabilization. This is why a very light sediment may be present in the bottle.