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Tarlant would like to work out the terroir of champagne as authentically as possible and "make the peculiarities of each individual location "vibrate".
In addition to the three main grape varieties of Champagne, Arbanne, Pinot Blanc, Petit Meslier and Fromenteau (also called Pinot Gris) are grown here.
Tarlant is one of the pioneers in biodynamic viticulture in Champagne. They brought out unusual, characterful, natural champagnes very early on, when this style, which is now a talk of the avant-garde all over the world, was still causing irritation among consumers.
Each plot is pressed separately, half of the production is fermented in oak (first fermentation): medium toasted barriques from St-Romain. Tarlant always buys new barrels to make sure that there are no malolactic bacteria, as malolactic bacteria are avoided in all champagnes. Vegan connoisseurs will also be happy: all wines are egg and milk free.
In addition, the base wines, which come from old vines, are matured in wood (the young ones have too little structure to integrate the wood ideally). Benoit: "Wood is there to open up the wine, to give it additional complexity, but it shouldn't dominate."
Tarlants champagnes are shaped by the different terroirs, all of which are very characterful, not least due to the lack of malolactics in combination with little or no dosage and the wood development. They are full-bodied, powerful and sometimes challenging, expressive champagnes.
Facts: RM, 14 ha, Oeuilly, Vallée de la Marne, 120,000 bottles
Organic certification: FR-BIO-01