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.
Roger Coulon's L'Hommée is a Premier Cru Extra Brut champagne made from the estate's historic terroir. Already planted in 1806, these old vines, now 50 years old, lie between 150 and 230 metres above sea level on soils composed of Thanecian sand and white chalk with flint. This terroir, which is cultivated using organic farming and agroforestry methods, owes its uniqueness both to its deep roots and to its balance, harmony and elegance, which characterise fine champagnes.
An old name used in particular in Champagne, "hommée" is the amount of work that can be carried out by a man in one day on a vineyard.
Vinification and ageing
Natural vinification. Long pressing before a deliberately short settling in order to preserve the wine and the 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 demi-muids for 10 months. Natural clarification before bottling without fining or filtration. Aged for a minimum of 5 years. This Extra Brut champagne is dosed at 3g/L.
Pinot Noir (35%)
Reserve wines aged in barrels (5%).
The brilliant colour reveals a fine and delicate effervescence.
The expressive nose exudes fruity (orchard fruits, dried apricots), floral (lime) and spicy fragrances.
The intense and persistent palate exudes an alluring elegance, greediness and minerality.
Food and wine pairing
This champagne can be enjoyed as an aperitif, but will also complement dishes such as langoustines from Brittany, scallops or ravioli with black truffles from Périgord.