Vilmart & Cie - Grand Cellier NV

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Sale price55,00 €5.0 (2 reviews)
Appellation Champagne
Terroir Montagne de Reims
Grape Varieties Chardonnay, Pinot Noir
Specific Features Assembly
Vintage NV
Aging Lightning
Disgorgement

12/2024

Dosage Brut (less than 12 g/l)
Color White
Size 750 ml
Alcohol

12.5% ABV

Minimum quantity allowed is .
Limited to bottle(s) per customer
The product can be bought in quantity increments of .
In stock

Champagne Vilmart & Cie - Grand Cellier NV

GRAND CELLIER

THE EXPRESSION OF VILMART'S BOLDNESS AND ELEGANCE

Composition - Vinification: Premier Cru blend Champagne composed of 70% Chardonnay and 30% Pinot Noir. 2021 hand-harvested, completed with 2019/2020 reserve wines, aged for ten months in oak foudres without malolactic fermentation. Dosage of 8 g/l.

Vilmart & Cie - Grand Cellier NV
Champagne Vilmart & Cie, Thomas ChampsChampagne Vilmart & Cie, Rilly-la-Montagne 1er Cru

The estate

Vilmart & Cie

Discover the estate and the wines of Champagne Vilmart & Cie in Rilly-la-Montagne in the Montagne de Reims

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RESPECT AND SHAPE

Founded in 1890, the Domaine is now managed by Laurent Champs and his son Thomas, representing the fifth generation and continuing the family tradition. The Domaine is located in Rilly-la-Montagne, in the heart of the Montagne de Reims. It covers 11 hectares, 80% of which are in Rilly and 20% in Villers-Allerand. A notable feature: the vineyard comprises a dozen plots of approximately one hectare each, planted with 70% Chardonnay and 30% Pinot Noir. Father and son practice sustainable viticulture, certified HVE and VDC, and adhere to the principles of the Ampélos Charter (which prohibits the use of chemical fertilizers, herbicides, and insecticides). The Domaine is a staunch advocate for biodiversity and the preservation of its ecosystem. In the winery, the Domaine also asserts its unique style in Champagne. Since 1963, under the guidance of René Champs (Laurent's father), the wines have been vinified entirely in Alsatian foudres and oak barrels for ten months. The absence of malolactic fermentation reinforces their choice to prioritize long aging on lees.

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