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Rémi Leroy

At the time of harvesting, the grapes are pressed quickly and everything is done by gravity, so as to limit the oxidation of the musts and the use of sulphur dioxide. Fermentation takes place in small steel containers or oak barrels from Burgundy and all vinification is always done with natural methods. Thanks to the excellent maturity of the grapes, the dosages of Rémi Leroy are always very low and the Champagnes, after disgorging, rest for several months in the cellar before being released on the market.

Rémi Leroy, oenologist and agronomist, manages the family Domaine of about 9 hectares located in Meurville, in the Côte des Bar. Its clayey-calcareous soils, of "Kimméridgien" origin, are very similar to the Chablis area. In these conditions, where the vine must naturally suffer to ensure its growth, the viticulture practiced allows to obtain results of remarkable typicality. The vineyards, with an average age of 23 years, consist of 70% Pinot Noir, 20% Chardonnay and the remaining 10% Meunier. The work in the vineyard during the year has only one simple objective: low yields in volume to harvest ripe grapes, healthy, concentrated in aromas and rich in minerals. 

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