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Champagne Guy Charbaut
Champagne, Champagne,Champagne premier cru
La Maison de champagne Guy Charbaut est un domaine familial situé au cœur des meilleurs crus de ...
Our estate is spread over 14 hectares, most of which are classified as Grand Cru and Premier Cru, mainly Mesnil sur Oger, Oger, Vertus, and Cuis. Our fiefdom, Le Mesnil sur Oger, located in the south-east of Epernay, owes the richness of its terroir to a mosaic of tiny plots where the Chardonnay perfectly expresses its entire personality. We cultivate our vines there....Lire plus Learn more
Our estate is spread over 14 hectares, most of which are classified as Grand Cru and Premier Cru, mainly Mesnil sur Oger, Oger, Vertus, and Cuis. Our fiefdom, Le Mesnil sur Oger, located in the south-east of Epernay, owes the richness of its terroir to a mosaic of tiny plots where the Chardonnay perfectly expresses its entire personality. We cultivate our vines as if in real small gardens. We conduct it with simple methods: low amendment, reasoned intervention, tillage, and reasonable yield. The poor soil that characterizes it, an omnipresent chalk and a hillside culture, make the Mesnil Sur Oger terroir an exceptional and unique terroir in Champagne, which brings finesse and minerality to our wines. The Chardonnay grape variety is therefore the soul of our House and the main thread of all our blends.
The estate has belonged to the same family for five generations. My ancestor, Henri, started working the vines "in crowds" just after the First World War. It was in the 1930s that he created the first group of winegrowers, now called the URP, and following the Second World War, André Robert worked the vine with the horse as his companion and tool. 1960 saw the purchase of the House, which owns these wonderful chalk cellars from the 19th century and where our bottles now rest. He began to market his first bottles of Champagne in 1962. From the very beginning, he chose to work these wines in small Burgundy barrels, and we as a family chose to perpetuate this family tradition, and therefore not to change anything! We continue this meticulous work, and select our wood species, and the origin of the staves to magnify our wines in these precious containers. We vinify 50% of our wines in these small 228-litre barrels, which are on average about 12 years old. The bottling is late (July), because the wines are aged on lees for 8 months and stirred regularly. We work our wines without malolactic to preserve the purity of our terroir, because the creation of our wines is based on the permanent search for a subtle balance between a very calcareous terroir that brings freshness, finesse and minerality, and our vinification that brings power and substance, fat and unctuousness. It's the signature, the style of our house! We are sure you will like it!
As you will have understood, the philosophy of the estate is based on an alchemy between our winemaking and our terroir. We also have the culture of the terroir for the selection of the woods of our barrels! Through these "wines and oak essences" meetings, we test the marriage of the two. Recently we acquired about ten barrels from the Mesnil sur Oger forest, the typicality of the grains of these oaks will allow a slow oxygenation but a little more important than normal. Ten other barrels from the very fine grain Argonne forest will soon join us and with them very silky tannins, and aromas typical of this terroir, brioche bread, vanilla, and roasted coffee. We will prepare them on at least 4 wines before using them for real since we will not look for the woodiness in our vintages... the secret of a successful maturation.