Champagne LALLIER dates back to 1906 when the Champagne house was founded by René LALLIER. The house is deeply rooted in Aÿ one of the seventeen villages to be classified as ‘‘Grand Cru”. In 2004 René-James LALLIER, the founder’s grandson sold the business to Francis Tribaut, who worked at the time as an advisor to him and asome of the most prestigious names in Champagne, as well as managing his family’s wine Domaine in Romery.
Lallier’s own vineyards provide 40% of its total supply. Francis Tribaut practices ”sustainable” viticultural methods to protect and respect the environment. No pesticides are used. Whilst so many Champagne houses aim for higher and higher production levels, Tribaut has chosen the wiser path: a limited production of 400,000 bottles per year.
LALLIER only vinifies the highest quality grape varieties: Pinot Noir and Chardonnay. The Oger winery contains a large number of temperature-controlled stainless steel vats in varying sizes, which allow the different base wines to be kept separate throughout the vinification process. Francis Tribaut has been using home-made yeasts for the wines’ alcoholic fermentation since 2007. These are grown and developed using natural yeasts sourced from Chardonnay grapes in the ”Loridon’‘ Aÿ Grand Cru , the domaine’s best parcel.
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