# Les Marquises Grand Cru (NV)

- **Producer:** Champagne Vignon Père & Fils
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €43
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** peach, apple, lemon, pear, cloves, vanilla, pastry, biscuit, honey, hazelnut, almond

## About this wine

Vignon Père & Fils Les Marquises Grand Cru is a Champagne produced by a family estate in Verzenay, a Grand Cru village in the Montagne de Reims. The Vignon family has a long history in Champagne, with the estate being re-established and bottled under their own brand in 1946. The current generation, led by Stéphane Vignon, continues the family's passion for winemaking, emphasizing respect for the terroir and rigorous viticultural practices. The wine is a blend of 70% Pinot Noir and 30% Chardonnay from vines over 35 years old. The estate cultivates 55 different plots across 7 acres and is in conversion to High Environmental Value (HVE) certification. The winemaking approach prioritizes natural processes, using native yeasts and avoiding fining or filtration. The use of oak barrels sourced from the family's own forest is a distinctive element.

## Interesting facts

- Vines are over 35 years old, contributing complexity.
- 70% of the wine is fermented in steel, 30% in oak from their own forest.
- Wines are rarely fined or filtered.
- All Vignon Champagnes are vegan-friendly.

## Food pairing

The wine's structure and richness can stand up to richer dishes, while its inherent freshness and minerality provide a counterpoint to fatty or creamy elements. The complexity of the wine allows it to complement dishes with nuanced flavors and textures.

## Wine making process

Vignon Père & Fils Les Marquises Grand Cru is produced using traditional Champagne methods with a focus on natural winemaking. Fermentation is carried out with native yeasts, with 70% of the wine fermented in steel tanks and 30% in oak barrels sourced from the family's forest. The wines are rarely fined or filtered, and are bottled with a low dosage, typically Extra-Brut. The estate emphasizes sustainable viticultural practices, including tillage and grassing, and is in conversion to High Environmental Value (HVE) certification. The vines used are over 35 years old, contributing to the wine's complexity.