Champagne Brut Essentiel

In the cellar the work is as minimal as possible. Lahaye has slowly been increasing the percentage of his wines vinified in 205-liter barriques, and as of the 2012 harvest, all base wines are fermented in barrel. All of the wines in barrel are fermented with natural yeasts. He has also experimented with terracotta amphorae, although he hasn't been satisfied, as he finds that the wines quickly lose freshness compared with those in barrel. In general, he prefers to blend both malo and non-malo lots.

Lahaye owns 4.8 hectares, largely planted with pinot noir. Three hectares lie in Bouzy, one hectare just over the border in Ambonnay, to the east, and another 60 ares in Tauxières, to the west. In addition, a 20-are parcel of 50-year old chardonnay vines is planted in Voipreux, in the southern Côte des Blancs, and since this is so far away from Bouzy, these vines are worked by Pierre Larmandier. Cover crops are planted in all of the parcels to encourage competition and prevent erosion, and Lahaye has observed that since he’s started using cover crops, a larger number and variety of plants have begun to grow in the vineyards, creating a healthier biodiversity.

This Grand Cru champagne is aged in casks for 10 months and develops a beautiful aromatic harmony.