Vilmart & Cie Champagne Grande Reserve NV

History

The Champagne House Vilmart & Cie was founded in 1890 by Désiré Vilmart. Since then, the House has been leaded by passionate sons and sons-in-law who enabled this small House to become famous.

Geographical location

It is in the heart of the Montagne de Reims that Champagne Vilmart established his vineyard in the 1890s, a few miles south of Reims, in the small village of Rilly la Montagne.

Vineyard

Vilmart owns 11 hectares of vineyards in and around the village of Rilly. The vineyards are planted with 60% Chardonnay and 40% Pinot Noir. Yields and working practises are strictly controlled. The terroir is composed of 35-year-old parcels, some are older than 50 years but they are exclusively used to produce the wine "Coeur de Cuvée".

Ampelos Charter

Did you say... Ampelos? 

Ampelos is the Ancient Greek for "vine". Today the Ampelos Charter has authenticate the qualitative approach of our wine-growing business who is getting involved in a quality, eco-friendly sustainable viticulture.

Here are the fundamental points of the Ampelos Charter:

We don’t use any chemical fertilizers, herbicides or insecticides. By choosing this path, we cultivate the vital harmony to the quality of our wine. 

Fully respecting the AMPELOS technical reference, our philosophy requires us to only use organic conditioner, to plough vineyards and to mow grass that grows naturally in our roads of vines and finally the use of alternative technical solutions to preserve environment and natural biodiversity. 

Our commitments:

• To ensure consumer protection 
• To maintain an harmonious balance between soil and vine 
• To promote eco-friendly solutions in our production 
• To maintain the quality of air and water 
• To connect wine growers involved in their jobs 
• To offer an intact wealth to future generations 
• To save natural balances 

Se specifikation

Food pairing

Maybe drink immediately but this Champagne will also enhance its optimum qualities after 1 or 2 years ageing in your cellar. It will pair with delicate and soft in texture meals such as quenelles, poached white meats, fresh raw fish with sauce and hard cheeses.