Champagne Marquise de Sy

Coming from a line of winegrowers, the fifth generation took over the reins of the family estate in 2006.

Located in the southwest of the Marne in the heart of Champagne since the beginning of the 20th century, we now farm the 5 hectares in a way that respects the Earth, the Vine and Man.

Our parcels are mainly located on the Congy lands in the Petit Morin Valley and the Marne Valley.

Our story

The cultivation of the vine, the harvesting of the grapes in the heart of these valleys, as well as a traditional but demanding and careful vinification, allow us to highlight the 3 grape varieties, Chardonnay, Meunier and Pinot Noir, through our vintages.

In order to preserve our environment and that of our children, our vines are cultivated in a rational way:-
a manual pruning such as Guyot Poussard, more respectful of the sap flows of
the vine, in order to limit the premature death of the vine plants, - a systematic return to the ground of the pruned wood
, - a careful binding and disbudding to keep only the future pruned wood for
the following year and avoid excessive vegetation, -

a manual and meticulous trellising to organise the vegetation and thus avoid humidity and

consequently diseases like mildew and rot.
All this manual work, carried out with respect for the vines, allows us to use very limited phytosanitary products (no grape rotting fungicide) and no insecticide since the beginning but installation of
bat nesting boxes for autumn 2019
. we carry out tillage and mechanical weeding on all our plots, our headlands are grassed with a late mowing
to promote biodiversity. This is
followed by a manual and selective harvesting of the grapes, which allows us to limit inputs, SO2 at low
doses, no discoloration.

A gravity flow of the juice which avoids oxidation followed by qualitative settling, without enzyming, allows the alcoholic fermentation to start with

carefully selected

yeasts

.

After racking, an operation that consists in separating the lees from the first fermentation, we naturally let the second fermentation, called

malolactic fermentation, take place. The

wines remain on the lees for a few weeks before being

racked again.

Without fining, cold storage or filtration to preserve all their aromas, they are ready to

be assembled.
Our choice: an ageing of our wines of at least 6 years in the cellar before disgorging and a low sugar content, at 6g/L, to allow our champagnes to express themselves fully and without
artifice.
Excellent tasting!