50% Chardonnay, 50% Pinot Noir Solera champagne with a perpetuum solera started in 2011 Dosage: 0g/l 18-20 months of bottle maturity Vinified in oak  It's a strong character with fine bubbles and stimulating accidity. Due to the solera character it has a great completeness and has many complex flavours.Nicola MAR25: Accessible release, generous in its tautness, structure, beautiful fruit flavours, you really enjoy it and want to get to know it better and discover it further. Violet-cherry flavour, exciting, beguiling, but serious.Tilman MAR25: First relatively structured, then more aromatic, taut, but softer at the back, red fruity, has something of blackcurrant, earthy, chalky, develops well, enormous potential.   

50% Pinot Noir, 50% Chardonnay From the plot La Fosse - clay-limestone soil with a large part of red clay Dosage: 0g/l 18-20 months of bottle maturity Vinification: 6 months in stainless steel and large wood Alcoholic fermentation and aging on lees in barrels and large wooden casks for 9 months Natural malolactic fermentation Without the addition of sulfurTilman MAR25: A clear Chardonnay imprint provides a somewhat more citric flavour, blood orange, some citrus zest. Crisper and fresher than Papillon and Cognaux, but becomes softer, nuttier and spicier on the finish thanks to the Pinot Noir. Spans a great arc, both straightforward and generous. Tasting: citrus fruits, quince, vineyard peach, fennel, mint and liquorice. Taste explosion and good length in the mouth, subtle bitter note and a lot of minerality in the finish.  

100% Pinot NoirFrom the Les Cognaux plot, on clay-limestone soil with a large proportion of grey clayDosage: 0g/l18 to 20 months of bottle agingNo addition of sulphur9 months of alcoholic fermentation and aging in barrels and wooden vatsNatural malolactic fermentationNicola MAR25: The least fruity and darkest (in terms of flavour) of the series, yet the softest, creamiest. Very exciting, also different perlage, has a different dimension than fruit and structure, stony, cool flavour. Tilman MAR25: Darker, deeper, smokier, creamy and soft at the same time, difficult to put into words, opens up a completely different dimension, stony, mineral.Tasting: Fresh fruits: wild strawberries, quince, nectarine, ripe lemon. Straightforward, silky and taut wine. Long finish on the palate with plenty of minerality.

100% Pinot Noir From the La Fosse parcel, on clay-limestone soil with a majority of red clay 18 to 20 months of bottle maturity Without the addition of sulphur Aged for 9 months in barrels and large casks Natural malolactic fermentationNicola MAR25: Starts with a great aroma spectacle, then taut towards the back with a lot of seriousness, racy, pithy, demanding, but a really exciting journey of discovery, fruit very discreet, the mineral aromas dominate.Tilman MAR25: More angular and tighter than the Solera ‘11,12,13’, but has great length, is somewhat brighter, spicier and more savoury, fresh and yet Burgundian, mineral, black tea, spices, juicy.  Tasting: Notes of ripe blood orange, cooked apple, peach and red fruits. Nice length with lots of minerality on the finish.  

100% Chardonnay From the Martin Fontaine plot, on a clay-limestone soil with a large part of white limestone. Dosage: 0g/l 18 to 20 months of bottle maturity Without the addition of sulfur Alcoholic fermentation and aging in barrels and large wooden casks for 9 months Natural malolactic fermentation Tasting: floral notes, orange, ripe lemon and white fruits, pears. Finesse, nice length in the mouth with a lot of minerality in the finish.  

100% Pinot NoirNorth facing plotsDosage 0g/lMatured in 600 litre oak barrelsBottle ageing: 2 yearsEach parcel is vinified separately, spontaneous fermentation, no filtration

50% Pinot Noir, 50% ChardonnayDosage 0g/lMaturation in 300 litre barrelsBottle ageing: At least 3 yearsNicola FEB24: Really beautiful and charming, delicate with fine spice, minimal earthy notes on the finish.Moritz FEB24: The nose is already very promising. Oyster shells, wet stones and a pleasant yellow fruitiness. Quite juicy on the palate, with the straightforward acidity coming through. The very long finish reveals a slight spiciness that gives the champagne even more tension.Nicola OKT23: Great celebration, very complex, rich wood influence

100% Pinot Noir, Dosage: 0g/l Similar plots, comparable soils with the same orientation (expos. south) are combined to reflect the terroir aube. Each parcel is vinified separately. Fermentation and maturation spontaneously with own yeasts in large neutral French oak barrels. Bottle maturation: 24 months Without filtration and dosage.  

100% ChardonnayDosage 0g/lFrom the single vineyard PolisotAged in equal parts in wood and stainless steelBottle ageing: At least 3.5 yearsPeter Liem: Although the Chardonnays from the Aube are usually much fruitier and rounder than those from the Marne and Côte des Blancs, the Éloquence is characterised by being very austere. It is characterised by the typical acidity of Chardonnay and is an intense terroir champagne. In good vintages, it is one of the best produced on the Aube.

100% MeunierDosage 2g/lAged in Burgundy barrels for 10 monthsBottle ageing: At least 4.5 yearsNicola Oct25 on Vintage 19: Great clean, precise nose, monumental, incredible presence and pressure, super high quality, not fruity or herbaceous as is often the case with Meunier, compact red fruit, beautiful finish of subtle honey and smoky wood.

70% Chardonnay, 30% Pinot BlancDosage 0g/lFrom a single vineyard in PolisotMatured in stainless steelBottle ageing: 3 yearsTilman AUG24: The nose is stony, citrusy, pleasantly tart, slightly yellow-fruity and a little exotic fruit. Dark, slightly smoky on the palate, the fruit is rather restrained, but the structure is amazing. It is grippy, constantly evolves in the glass, takes up the whole mouth, but always remains fresh, mineral and salty. Fascinating length, something to ponder and savour!Tasting SEP21: Soft, charming, subtle wood, harmonious, soft, very well-integrated acidity. Pear, white flowers, floral (all typical of Pinot Blanc) - bottle is empty surprisingly quickly!

100% Chardonnay Dosage: 0g/l Aged in Jura wine barrels Nicola JAN24: Exciting, striking sherry-like note, very distinctive, strong, creamy.  

100% Pinot Noir Dosage: 0g/l 5 years of bottle maturity Single vineyard "en Barmont": a warm place whose south-east exposure and the clay marl rock interspersed with Kimmeridgian limestone result in a ripe Pinot Noir. The base wine matures on the lees in large wood for a year and undergoes malolactic fermentation.   

75% Pinot Noir, 20% Pinot Blanc, 5% ChardonnayDosage 1g/lMatured in stainless steel & 5% in 300 litre barrelsBottle ageing: At least 2 years30% reserve winesNicola FEB24: Great nutty aromas, savoury, crisp, fine spice, nice freshness.David OKT23: Powerful and voluminous, present red fruit, good structure and lively acidity on the palate, balanced and accessible.Nicola OKT23: Super aromatic, drinkable, nutty, really nice, lots of power, yet straight

100% Pinot BlancDosage 2g/lMatured in stainless steelBottle ageing: 4 years7 days maceration in cement vats, unfined & unfilteredNicola FEB24: Really powerful, generous, great complex special character, tastes matured but fresh and soft, floral, nice honey note.Moritz FEB24: When you put your nose in the glass, all your synapses are connected. There's a lot going on. Honeydew melon, some kiwi, oyster shells, wet stones, very fine smokiness. The nose alone is very complex. The Absimilis then really picks up speed on the palate. The combination of a very rich extract and a very austere flavour is fascinating. The finish is extremely long and leaves a delicate feeling of stone powder on the tongue.

100% Chardonnay Dosage: 0g/lAssemblage from various vintages and various single vineyards: Le Cotet (50%), Les Paluets, Grande Cote und Moulin Brulée. Vinified in 228 liter barriques for 12-18 months, without adding sulphur Aging for three years on the lees in the bottle and disgorged manually à la volée again without addition of sulphur. Production 3000 - 5000 btl/year  

100% Chardonnay Dosage: 0g/l 10-20% reserve wines from up to 4 vintages Vinification: 70% in steel, 30% in oakUnfiltered and unfined The vineyards are all located at Montgueux, between the Côte des Blancs and the Côte des Bar in the very south of Champagne, on a chalk cliff. Le Cotet is a small plot facing east that Jacques Lassaigne planted between 1964 and 1967. Since 1999, his son Emmanuel Lassaigne has been vinifying the wines on 4.7 hectares of his own property and 1.5 hectares of purchased grapes from trusted winemakers that meet Emmanuel's quality standards. The chalk soil is already fully developed 10 cm below the surface. The average age of the vines is 49 years, no use of pesticides or other chemicals, Guyot vines, late manual harvesting when the grapes are optimally ripe, soft pressing in a traditional basket press, spontaneous alcoholic fermentation on the lees, of which 1/3 in barriques and 2/3 in stainless steel tanks, malolactic fermentation is not avoided, no sulphurisation until bottling, ageing on the lees for 12-14 months depending on the vintage in partly new and used barrels, The base wines are bottled without fining and filtration. Bottle fermentation sur lattes of 3 to 4 years, then by hand à la volée.  

100% Chardonnay 100% Reserve wines Bottle aging: 60 months Dosage: 5g/l Assemblage of only high quality and complex reserve wines. 60-month yeast storage leads to typical brioche flavors, fine nuttiness and hints of candied citrus fruits. With all the ripeness on the palate, it is still extremely fresh and salty, mineral. Nicola FEB24: Creamy, delicately spicy with nice freshness and a nutty long aftertaste. Moritz FEB24: Relatively warm and spicy on the nose. Aromas of baked apple, marzipan, but also something fresh like grapefruit. On the palate, however, very juicy and fresh with a very creamy finish. Tasting FEB20: Very harmonious product, very nice brioche, creamy, very long, acidity makes it lively, well integrated, this release is still young, great with seafood, very elegant Tasting FEB19: Extremely long, at the same time rather delicate in length, nutty in the finish, lively, acidity very well buffered, salty, mineral, yellow fresh fruits, everything very precise and yet soft - excellent combination!  

100% Pinot NoirDosage 0g/lAged in stainless steelBottle ageing: At least 7 years

100% Pinot BlancDosage 0g/lFrom the Charme de Fin & Valverot parcelsMatured in stainless steel and wooden barrelsBottle ageing: At least 3 yearsUnfined, unfiltered and unsulphurisedTilman FEB25: Crisp, fresh start, white-fleshed. Then becomes softer, slightly nutty on the finish with notes of brioche. Vibrant acidity.

100% ChardonnayDosage 0g/lFrom the Champraux & Valprune parcelsMatured in stainless steel and wooden barrelsBottle ageing: At least 5 yearsUnfined, unfiltered and unsulphurisedTilman FEB25: Has drive & power! It's grippy, slightly bready. Really fun on the finish. Very young for the 2012 vintage.

100% ChardonnayDosage: 0g/l "Les Passagers" is the name given to cuvées that will only be produced once and only occasionally.The Fiole vineyard is located in Ville-sur-Arce, on a north-facing hill with Kimmeridge soils. Fermentation and maturation spontaneously with own yeasts in large neutral French oak barrels. Bottle maturation: 24 months

100% Chardonnay Dosage: 0g/l Peter Liem: In 2004, Gautherot began bottling a pure chardonnay called Blanc d’Argile, from the Biaunes vineyard. The vines here are young, having been planted in 2000, and unlike Vouette, which faces south, Biaunes has a western exposure, meaning that the grapes take a long time to ripen. Yields tend to be very low (a mere 15 hl/ha in 2004, resulting in only 1,100 bottles being produced), as Gautherot prunes the chardonnay here to only five bunches per vine, and this is well-reflected in the ample, mouth-filling character of this wine.  

60% Pinot Noir, 40% ChardonnayDosage 0g/lFrom the Côte de Champraux, Valprune and Charme de Fin parcelsAged in wooden barrelsBottle ageing: At least 5 yearsUnfined, unfiltered and unsulphurisedTilman FEB25: Something slightly oxidative on the nose and palate. Friable, but very strong structure. Flavours of toasted bread crust. Nevertheless bulky.