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Pierre Baillette

Champagne Extra Brut
Cœur de Craie de Rilly la Montagne

Bottle 0,75 L

€84.00

Price VAT included

Purchase is limited to 5 items per customer

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Disgorgement date
03/2023
Appellation
Champagne
Dosage
Extra Brut
Grapes
Pinot Noir 100%
Winery Area
Montagne de Reims
Cru Classification
Premier Cru , Lieux-Dits
Category Winery
Vignerons
Alcohol
12,5% Vol.
Product code
PICR18B0

Champagne Pierre Baillette

Cœur de Craie de Rilly la Montagne


The Champagne Cœur de Craie de Rilly-la-Montagne by Pierre Baillette is an elegant Blanc de Noirs, crafted exclusively from Pinot Noir sourced from the lieu-dit Les Malachets, located near the Premier Cru village of Rilly-la-Montagne, in the heart of the Montagne de Reims, where chalky soils enhance both tension and finesse.

The 2018 harvest was vinified through spontaneous fermentations and aged for 10 months in oak barrels of 350 and 500 liters, without any filtration. After tirage, the wine rested for 48 months on the lees, until disgorgement with a final dosage of 3.5 g/l in Extra Brut style, preserving the purity of the fruit and the identity of the terroir.

On the palate, Cœur de Craie de Rilly-la-Montagne reveals a fine and persistent perlage, with aromas of ripe red fruits, candied citrus and delicate spicy nuances. The palate displays a dense yet elegant texture, sustained by vibrant freshness and a marked mineral imprint, leading to a long and harmonious finish.


Pierre Baillette

The Domaine Pierre Baillette is based in Trois-Puits, in the Montagne de Reims, and has been run since 2012 by Périne Baillette, daughter of the founder. The estate covers about 3.3 hectares divided between Trois-Puits and Rilly-la-Montagne (Premier Cru) and Verzenay Grand Cru. Across these three vineyards, Chardonnay, Pinot Noir, and Meunier are cultivated, varieties that here express elegance, minerality, and the authenticity of the terroir.


The Domaine’s production style is deeply rooted in tradition and respect for nature. The vines grow on chalky and calcareous soils, ensuring both drainage and an ideal water balance. Vineyard work is carried out without the use of herbicides or pesticides, favoring manual practices and the use of a horse for soil cultivation.


In the cellar, vinifications are carried out with indigenous yeasts in oak barrels, with spontaneous fermentations and natural malolactic conversions. No filtration is applied, aging on the lees lasts from 3 to 6 years, and dosage remains very low. The result is Champagnes of great freshness, aromatic finesse, and a strong territorial identity, faithful to the most authentic values of Champagne.


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