Champagne
Nose marked by notes of yellow fruits, with apricot and peach leading the way, before opening up to acacia, biscuit, menthol, and a touch of undergrowth. Palate: lively and clean, the oak vinification is perfectly integrated, with a silky finish and beautiful aromatic persistence.
70% Pinot Noir and 30% Chardonnay from 35-year-old vines on average, planted in Rilly-la-Montagne, a Premier Cru village nestled against the Montagne de Reims, on clay-limestone soils. Manual harvest, traditional press, gravity settling, fermentation in oak barrels and foudres, no malolactic fermentation (as with all Vilmart Champagnes), aged on fine lees for 10 months. Bottled and aged on laths in the Domaine’s chalk cellars until disgorgement in July 2024. Dosage: 6 grams per litre.
Laurent Champs has been at the helm of Champagne Vilmart since 1995. He’s the fifth generation in a line of winemakers that began in 1890, when Désiré Vilmart founded the Domaine in Rilly-la-Montagne, at the foot of the Montagne de Reims. Certified HVE and Sustainable Viticulture in Champagne, Vilmart’s eleven hectares are planted exclusively in Premier Cru, with a unique split: 60% Chardonnay...
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Integrated winegrowing
Integrated winegrowing
Integrated winegrowing
Minimal sulphites
Organic or biodynamic wine
Sulphites-free wine
Minimal sulphites
Integrated winegrowing
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