100% ChardonnayDosage: 4.3g/lSingle vineyard in Villers-MarmeryOld vinesVinification: Base wines undergo malolactic fermentation and also mature in wood for at least a year.Bottled unfinedAssemblage: 15% Solera started in 2010 (in large wooden barrels)33 months bottle aging Nicola JUL23: Interesting mix of mild spice and florality, beautiful brioche aromas, feel-good cuvèe, long and beautiful finish, becomes nutty over time.  

80% Pinot Noir, 20% Chardonnay Dosage: 3g/l Spontaneous fermentation Solera process Min. 2.5 years bottle ageing Maturation: 90% oak barrels, 10% stainless steel tanks The Prestige Cuvée reflects the history of Willmart Saintot.   Moritz OCT22: The warm-heartedness and powerful red fruitiness of the Pinot Noir dominates the cuvée. On the palate, however, we find precise and elegant perlage, which gives the champagne great tension. And the 30% Reserve Perpetuelle delivers even more depth. A great accompaniment to hearty dishes.  

60% Pinot Noir, 40% ChardonnayBoth from Grand Cru vineyards in Verzy Dosage: 1,8g/l Vinification: fermented in steel, incl. malolactic fermentation Assemblage with 50% solera started in 1982 Filled without fining 18 months bottle agingNicola MRZ25: Delicate fruit, balanced, pleasant, juicy and playful, perfect start to spring and for warm summer days David Oct.23: Juicy, lively acidity, light-footed but still serious. Nicola Jul.23: Racy, toasty, pithy, dried yellow fruit, tangy, fresh, crisp, fun, with grip, slightly tart finish.  

50% Chardonnay from Villers-Marmery, 50% Pinot Noir from VerzyVinification: Aged in stainless steelDosage: 20g/l50% reserve wines18 months bottle ageing Without fining

100% ChardonnayFrom Villers-Marmery (Premier Cru)Vinification: Fermentation in steel, including malolactic fermentationAssemblage with 45% Solera content started in 1982Bottled without finingDosage: 5g/l2 years of bottle ageingInteresting aspect: This cuvée has not been aged for a particularly long time in the bottle, but it does have a very large proportion of a Solera that is more than 40 years old (information on this in our blog). This brings aromas and body to the champagne. So you can see the great range of different instruments that champagne winemakers can play with.Nicola Jul.23: Fresh, light, floral, the spice of the Solera comes in the finish and gives the champagne body and depth.

75% Pinot Noir, 20% Chardonnay, 5% MeunierDosage: 7g/litrePinot Noir & Meunier from Avenay-Val-d'Or (Premier Cru), Chardonnay from Avize & Oger (Grand Cru)Matured in stainless steelBottle ageing: At least 5 years60% reserve wines from a perpetuum reserve, started in 1996No malolactic fermentationNicola FEB25: Generous, aromatic, fresh and multi-layered. Fine notes of honey, among others. Soft.Tilman JUN24: Slightly yeasty, creamy, cereal-like, but also beautifully fresh and animating. Wonderfully balanced!Nicola JUN24: Soft flavour, nice acidity on the finish, well integrated, honey, creamy.

70% Pinot Noir, 30% Chardonnay Dosage: 5,5g/l 50% réserve wines Vinified in emaille tank With malolactic fermentation

100% Chardonnay Dosage: 1,8g/l Vinification: in steel tanks, malolactic fermentation 45% solera started in 1982 30 months bottle aging Filled without fining Nicola OCT23: Straightforward, aromatic, powerful, polished, yellow-fruity David OCT23: very clear, precise and fresh, unobtrusive aroma and noticeable depth, lasting drinking pleasure Nicola JUN23: tight, chalky, cool spice, nice slightly tart note at the back, little fruit but a little dried stone fruit, grip.  

33% Meunier, 33% Pinot Noir & 33% ChardonnayDosage 4g/lAged in stainless steel and wooden barrelsBottle ageing: 3 years40% reserve wines from a perpetual reserve (starting in 2005) David APR24: Very elegant, floral, fresh with citrus fruits on the nose. Great complexity with yeast, brioche and wood notes. Citrus fruits again on the palate, fine bubbles, fresh and mineral. Intense and long finish. A multi-layered and intense champagne with drinking flow. One of my favourites! Lukas FEB23: In the nose initially a bit closed up, needs air and then shows floral-herbal and complex warm spicy notes. In the mouth very full-bodied and complex, primarily ripe apple and fine spiciness, backed by a nicely integrated acidity and a very long finish. Needs air to show its full potential but then opens up beautifully.

100% ChardonnayDosage: 4.3g/lSelection from selected plotsOld vinesVinification: Base wines undergo malolactic fermentation and also mature in wood for at least a year.Bottled unfinedAssemblage: 15% Solera started in 2010 (in large wooden barrels)33 months bottle aging Nicola JUL23: Interesting mix of mild spice and florality, beautiful brioche aromas, feel-good cuvèe, long and beautiful finish, becomes nutty over time.  

80% Pinot Noir, 20% Chardonnay Dosage: 3g/l Spontaneous fermentation Solera process Min. 2.5 years bottle ageing Maturation: 90% oak barrels, 10% stainless steel tanks The Prestige Cuvée reflects the history of Willmart Saintot. Nicola OCT24: Very balanced, great spiciness, very nice perfectly integrated acidity brings freshness, great integrated wood presence. Tilman OCT24: Rich nose, also generous on the palate, but balanced, balanced, spicy and melting.Fabio OCT24: Red-fruity, fine perlage, again nice creaminess thanks to the beautiful use of wood, balance here too. Moritz OCT22: The warm-heartedness and powerful red fruitiness of the Pinot Noir dominates the cuvée. On the palate, however, we find precise and elegant perlage, which gives the champagne great tension. And the 30% Reserve Perpetuelle delivers even more depth. A great accompaniment to hearty dishes.  

100% ChardonnayDosage 4g/lFrom Cramant, Chouilly and le Mesnil (Grand Cru)Matured in stainless steelBottle ageing: 3 years25% reserve wines and 15% reserve wines from Perpetuum ReserveLukas NOV22: The nose is dominated by pear aromas, finely backed with herbal-spicy notes and fine yeasty and woodem notes. Juicy (cider) apple and pear on the palate, supported by light yeasty notes, some grapefruit and a fine, present acidity - sophisticated and with depth.Andreas OKT21: comes across as elegant and yet has pressure / appears charming / fresh hay and light honey / has a melting texture / accessible styleTasting FEB20: Creamy richness from the wood, freshness from the tank, darker, racier, earthier, very mineral, a little more vinous than BdB, more serious, racier

100% Chardonnay Dosage: 5g/l Vinification in wooden barrels including malolactic fermentation 20% Solera started in 2010 5 years bottle ageing "Les Alouettes" = single plot with old vines in Villers Marmery Nicola OCT23: Multi-layered and complex, warm, rich, soft, pleasant, ripe, while at the same time fresh and youthful David OCT23: Rich, balanced Chardonnay with a great texture, well-integrated use of wood, cool freshness, persistent Nicola JUN23: beautiful ripe yellow stone fruit, cool freshness, nice body, balanced, light wood nuances, long finish  

100% MeunierDosage: 2g/lVinified in wooden barrels2 years bottle ageingRéserve Perpetuelle 2018-2021Nicola Oct25 - Base 22: a spicy, distinctly creamy type, generous with great freshness, acidity wonderfully integrated, very balanced, honey note, honey brioche, a few months ago it had more vibrant acidity, which was also exciting, but this way it is even more self-contained.Nicola APR25: Generous, rich, creamy, balanced.Tilman APR25: Fruity, slightly oxidative touch, balanced, melting, but still with a nice freshness.

100% Chardonnay Dosage: 3g/l Vinified in oak barrels With malolactic fermentation Robert Moncuit started the Réserve Perpétuelle, which is always replenished with wines from the new vintage, in 2006. This cuvée, which is created in a similar way to the Solera process, is also 100% Chardonnay from Le-Mesnil-sur-Oger. Malolactic fermentation is not stopped. Each year, about 40 percent is removed and bottled. The duration of yeast aging is about five years. The style is complex and elegant, very finely balanced with three grams of dosage. Brioche and lime blossoms, on the palate the Réserve Perpétuelle makes proper pressure, has mineral traction and a lot of charm. High level.    

90% Meunier, 10% Chardonnay Dosage: 0g/l Field blend vineyard parcelle "Sur le Grand Marais" Wines from a Perpetuum reserve (2013-2015) 5 years bottle aging Only 500 btl/year Giuseppe Lauria Editor-in-Chief WEINWISSER APR23: Wonderfully distinctive color (radiant yellow gold with mother-of-pearl reflections). A super exciting champagne with apricot tart and butter biscuits, then there are herbal notes, almost smelling of essential oils such as mint oil and citrus thyme, you notice the influence of the reserve perpetuelle and the wood aging of the base wines, whereby I don't see this as disturbing at all, but as the perceived complexity as promoting. Smooth meltiness in the mouth, very soft texture and full-bodied, lively mousseux, but with a salty underlay right through to the end. 18/20-2029 Tasting Nicola OCT22 & FEB23: An incredibly cool wine! It has an unusual herbaceousness and a character all of its own, but is so long, complex and fine that it lingers forever. It also has a great structure. Overall really impressive. However, not really loud, so it also has something filigree.

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.   

100% Chardonnay Dosage: 0g/l 5 years of bottle maturity Big portion from perpetuum reserve Vinified in oak All champagnes have been vinified with indigenous yeasts and with no filtration. They are low in sulfite (less than 35mg/l). Riddling by hand in natural cellar! Tasting JUL20: wood influence, relatively present acidity, but not unpleasant, extremely complex, incredibly long! Tasting JUL21: exciting aromatics, powerful, masculine, dynamic character, very entertaining, great presence, great finish.  

75% Pinot Noir, 20% Chardonnay, 5% MeunierDosage: 7g/litrePinot Noir & Meunier from Avenay-Val-d'Or (Premier Cru), Chardonnay from Avize & Oger (Grand Cru)Matured in stainless steelBottle ageing: At least 5 years60% reserve wines from a perpetuum reserve, started in 1996No malolactic fermentationNicola FEB25: Generous, aromatic, fresh and multi-layered. Fine notes of honey, among others. Soft.Tilman JUN24: Slightly yeasty, creamy, cereal-like, but also beautifully fresh and animating. Wonderfully balanced!Nicola JUN24: Soft flavour, nice acidity on the finish, well integrated, honey, creamy.

100% Pinot NoirDosage 0g/lMatured in stainless steelBottle ageing: At least 4 yearsPinot Noir from a rérserve perpétuelle launched in 2010, matured under corkNicola OKT24: Compact body, straightforward, yet rich flavours (dark, chocolate, spicy, dried fruit), beautiful ripeness, everything perfectly integrated. Very nice lively freshness that makes it very elegant and invigorating, very long finish.Fabio OKT24: Rather lean and fresh, but still with a certain richness. Always wonderfully balanced, beautiful complexity. Tilman OKT24: Great ripeness, with fresh acidity, thus balanced and complex, enormous length and very elegant.Moritz OKT22: The Reserve Perpetuelle has an incredibly complex nose. A light, pleasant oxidation, flavours of dark cocoa bean and white pepper are rounded off by grilled lemon. You don't want to take your nose out of the glass. The palate has a fantastic grip and a playful acidity. 

50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay Solera (since 1982) Dosage: 1,7g/l  

80% Pinot Noir, 20% Chardonnay Dosage: 3g/l Spontaneous fermentation Solera process Min. 2.5 years bottle ageing Maturation: 90% oak barrels, 10% stainless steel tanks The Prestige Cuvée reflects the history of Willmart Saintot. Nicola OCT24: Very balanced, great spiciness, very nice perfectly integrated acidity brings freshness, great integrated wood presence. Tilman OCT24: Rich nose, also generous on the palate, but balanced, balanced, spicy and melting.Fabio OCT24: Red-fruity, fine perlage, again nice creaminess thanks to the beautiful use of wood, balance here too. Moritz OCT22: The warm-heartedness and powerful red fruitiness of the Pinot Noir dominates the cuvée. On the palate, however, we find precise and elegant perlage, which gives the champagne great tension. And the 30% Reserve Perpetuelle delivers even more depth. A great accompaniment to hearty dishes.  

33% Meunier, 33% Pinot Noir, 33% ChardonnayDosage 2.4g/lAged in wooden barrelsBottle ageing: 7 years100% reserve wines from a perpetual reserve (2005-2014), aged under natural cork (sous liége)Lukas FEB23: Very intense and complex on the nose, very spicy with light herbal notes. Very full-bodied on the palate, juicy apple and juicy red cherry, very nice, present acidity. Long finish, needs air and then shows its full potential.

100% Chardonnay Dosage: 0g/l Vinified in oak barrels With malolactic fermentation Robert Moncuit started the Réserve Perpétuelle, which is always replenished with wines from the new vintage, in 2006. This cuvée, which is created in a similar way to the Solera process, is also 100% Chardonnay from Le-Mesnil-sur-Oger. Malolactic fermentation is not stopped. Each year, about 40 percent is removed and bottled. The duration of yeast aging is about five years. The style is complex and elegant, very finely balanced with three grams of dosage. Brioche and lime blossoms, on the palate the Réserve Perpétuelle makes proper pressure, has mineral traction and a lot of charm. High level.