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The Doyard family, in its 11th generation, looks back on a history dating back to 1677.
The 10 hectares are located in Vertus, Oger, Le Mesnil-sur-Oger, Avize, Cramant and Aÿ. Since 1990, no chemical pesticides have been used and, more recently, biodynamic practices have been adopted without being dogmatic (as many like to do in Champagne). The average age of the vines is 40 years, the Chardonnay vines grow - unusual for the Côte des Blancs, in vine training to keep yields as low as possible.
The price of Doyard's champagnes is higher, which is due to the fact that up to 50% and more of the vine material is sold externally and that the winery really only processes what is of first-class quality.
In the cellar, each parcel is vinified separately and one wants to intervene little or not at all. They use the Coquard PAI press, which is considered one of the best, and of course only the first pressing is used. They even go one step further and divide this first pressing into three different cycles. For the vintage champagnes, only the first two cycles are used. The base wines are only chaptalized in extreme cases.
Half of the base wines ferment and age in wooden barrels without bâtonnage to avoid too high concentration. Since 2007, no cold stabilization is used.
The champagnes of Doyard are bottled at lower pressure: between 4.5 and 5 atmospheres. This is partly because it is a personal preference and partly because Doyard values the production from earlier times, when bottle fermentation with natural cork rather than crown cork resulted in lower pressure and thus finer perlage than we are used to today.
Doyard's champagnes are elegant, mineral, at times somewhat purist, and have a personality all their own. They are among the most respected on the Côte des Blancs. The long lees aging combined with the lower pressure make for an extremely cohesive, fine product.
Facts: R.M., Vertus, Côte des Blancs, 10 ha. 50,000 bbl/year