A reason for living? Chances are… With the final alert you will see an app appear as quickly as possible.
In 1947, when the war returned, the family began a new adventure: it produced and marketed champagne under the names LACOURTE-LABASSE and GODBILLON-MARIE. Well, we are ready to carry bags from our customers' cars with all-inclusive orders!
The first sale of genitals began in 1968. Gradually, the attraction and establishment of the LACOURTE-GODBILLON market gradually increased. At first it was about pocketing thousands of bottles. The bottling and disgorgement actually take place at the end of a courtyard... The most important thing is that the father understood that champagne is best served only by the mass of quality in the vineyard. Your whole career is dedicated to this label.
Richard and Geraldine They took the plunge in 2006, when we left our management jobs in the city to return to our home vineyard. This new natural life is a total revelation!
The PREMIER CRU village of Écueil is located on the western slope of the “petite Montagne de Reims”. The 8 hectares of vineyards are 85% Pinot Noir and 15% Chardonnay, all in Écueil except for just 1 hectare in the nearby village of Les Mesneux. The vines have an average age of 30 years.
In recent years, a "mass selection" work has been started for the pantuming of the best cuttings in the vineyard plots, in order to preserve the heritage of Ecueil.
This particular terroir is characterized by incredibly diverse terrain. None of them are predominantly smoothed on deep chalk, other composed of "Sparnacian" clay and shallow chalk at the bottom of the hill, similar to the earth of Les Mesneux.
The vision of wine in the cellar is simple: the terroir must be expressed. Oak through barrels originating from the Ecueil forest or through others from Champagne-Ardenne. The climate is individually pressed and vinified, the fermentation process is monitored daily and the temperature is controlled.
I come to the end of my career when it comes to the success of my personality. For wines made in boot, no mixing or filtration is carried out, the cold transition is carried out... by taking them outdoors in winter!
The aging time in the canteen container varies from 24 months to 7 years, it remains ready for conservation for 3 to 6 months.
The dosage for each vintage, each year, will be subject to multiple tastings: we look for the best balance because the wine is alive and has its own characteristics.
Allergens
