Since its creation in 1806, the Roger Coulon Champagne House has advocated a deep respect for the environment. Produced without chemical inputs and according to the precepts of organic farming, the vintages of this house express the finesse and identity of the great terroirs of the Montagne de Reims and the Côte des Blancs.
"Esprit de Vrigny" is a pure and refined expression of the terroir of Vrigny, Premier Cru of the Montagne de Reims, an emblematic terroir of Champagne. Exposed to the east and poised at an altitude of 150 to 230 metres, the old vines, up to 80 years old, are cultivated using natural organic viticultural and agroforestry practices and are planted on soils composed of Thanetian sand and clay.
Vinification and ageing
Natural winemaking. Long pressing before deliberately short settling to preserve the wine and phenolic compounds. No chaptalisation. Spontaneous alcoholic fermentation with indigenous yeasts in vats and small barrels at low temperature, followed by natural malolactic fermentation. Aged in small barrels for 10 months on lees. Natural clarification before bottling without fining or filtration. Aged for a minimum of 6 years. This cuvée is a Brut Nature champagne, i.e. without any added dosage liqueur.
Pinot Meunier (33%)
Pinot Noir (33%)
Reserve wines from the Premier Cru villages of the Montagne de Reims (1%).
A beautiful golden hue, the colour reveals a lively and refined effervescence.
The nose harmoniously blends lemon, acacia honey, sage and spice fragrances with floral (white flowers) and fruity (red berries) notes.
The precise palate blends a well-balanced and mineral expression and leads to a persistent and delectable finish.
Food and wine pairing
With its aromatic purity, this Brut Nature champagne can be enjoyed on its own or can be paired with a seafood platter, oysters or sea urchins.