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Nathalie Vignier - “At the beginning of our project to create terroir champagne, we have made some decisions...” #Champagne J.Vignier

Permalink, 20 June 2017, by Sebastian Nickel

Champagne J.Vignier

  • We believe in sustainable agriculture.
  • Only grapes from our own vineyards are used to make the wines. They come from selected vineyards with an unique terroir.
  • Through low yields and meticoulous quality control, we aim to produce tasty and healthy grapes.
  • We have decided to ferment in steel tanks which preserves the purity and character of the fruit.
  • Thanks to their naturally strong freshness and minerality, all wines do malolactic fermentation. This increases their aromatic diversity.
  • After bottle fermentation, the wines mature for 4 to 8 years on the fine lees, according to the needs of the different cuvées and vintages.
  • Dosage “Extra Brut”, what else?

The first bottle of champagne J.Vignier left our cellars for a journey to America in 2015! A small step for humanity, a great step for us. No less than 10 years of reflexion, vinification and patience preceded this journey.



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