George Laval

Vincent Laval works 2.5 hectares and took over from his father Georges in 1996. Created in 1971, the estate is a pioneer in Champagne wines produced in a natural and artisanal manner. Manual work is favored, such as for trimming for example, in order to avoid soil compaction. Any technique and product likely to present a risk to the environment and public health or to alter the quality of the wine are excluded. The Cumières terroir, four kilometers from Épernay, faces due south, its subsoil is of chalk. Half of the vineyard is over thirty years old, some vines are over eighty years old. When ripe, the grapes are harvested by hand in a good mood, and are pressed in the traditional Champagne press. The quality of the grapes, the long vinification period, the small volume of the barrels, allow a natural clarification of the vintages, without any discoloration product, without fining and without filtration. The wine builds slowly, naturally and thus retains all its organoleptic properties and all its purity. Stored on slats, the champagne foams in bottles and ages on its lees for 18 to 48 months depending on the vintage.