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Pierre Baillette

Champagne Extra Brut
Cœur de Craie de Verzenay 2019

Bottle 0,75 L

€98.00

€88.00

Price VAT included Promo until 22/09

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Disgorgement date
03/2024
Appellation
Champagne
Vintage
2019
Dosage
Extra Brut
Grapes
Pinot Noir 100%
Winery Area
Montagne de Reims
Cru Classification
Grand Cru
Category Winery
Vignerons
Alcohol
12,0% Vol.
Product code
PIVE19B0

Champagne Pierre Baillette

Cœur de Craie de Verzenay 2019

The Champagne Cœur de Craie de Verzenay by Pierre Baillette is an intense Blanc de Noirs, crafted exclusively from Pinot Noir grown in the lieu-dit "Le Pertois", located near the Grand Cru village of Verzenay, in the Montagne de Reims area, where soils dominated by outcropping chalk, with layers of sand and clay, impart depth and mineral tension to the wine.

The 2019 vintage was vinified with spontaneous fermentations and aged for 10 months in 500-liter oak barrels, without any filtration. After bottling, the wine rested for 48 months on the lees, before disgorgement with a final dosage of 1 g/l in Extra Brut style, enhancing the identity of the terroir and the pure expression of the fruit.

On the palate, Cœur de Craie de Verzenay displays a fine and persistent perlage, with notes of crisp red fruits, candied citrus and delicate spicy nuances. The mouthfeel is marked by energy and precision, with a mineral freshness that supports an elegant and lingering 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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