# Les Vignes de Montgueux Extra Brut Blanc de Blancs (NV)

- **Producer:** Champagne Jacques Lassaigne
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €60
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, blossom, lemon, grapefruit, brioche, pastry, cream, bread, honey, almond, hay

## About this wine

Champagne Jacques Lassaigne is a highly revered grower estate located on the unique, isolated hill of Montgueux in the Aube region of Champagne. Led by Emmanuel "Manu" Lassaigne, a former industrial engineer who returned to the family estate in 1999, the winery has become a beacon for terroir-expressive, low-intervention sparkling wines. Montgueux is often referred to as the "Montrachet of Champagne" due to its steep, south-facing Cretaceous chalk slopes that allow Chardonnay to achieve exceptional ripeness. Emmanuel is a fierce champion of this specific village, insisting on highlighting its name to showcase its distinct identity, which was historically blended away by large Champagne houses.

## Interesting facts

- Winemaker Emmanuel Lassaigne was an industrial manufacturing engineer for Heineken before returning to save his family's estate in 1999.
- The Cretaceous chalk soils of Montgueux are 15 million years older than those found in the famous Côte des Blancs.
- Emmanuel uses less sugar during bottling to create a lower-pressure, softer bubble that emphasizes the wine's vinous, Burgundy-like texture.
- The estate transitioned to zero dosage after a Japanese client requested a custom bone-dry bottling, revealing the grapes' natural richness.

## Food pairing

The electric acidity and intense saline minerality of this zero-dosage Champagne make it an exceptional partner for pristine seafood, cutting through the rich, creamy textures of sea urchin and scallops while complementing the briny depth of raw oysters. Its lower-pressure, vinous structure behaves more like a still white Burgundy, allowing it to pair beautifully with roasted poultry and aged, nutty cheeses without overwhelming the palate with aggressive effervescence.

## Wine making process

The winemaking process at Jacques Lassaigne is defined by minimal intervention and meticulous craftsmanship. Grapes are hand-harvested from nine distinct parcels and gently pressed using a traditional Coquard vertical press. Spontaneous fermentation occurs in stainless steel tanks using only indigenous yeasts, followed by complete malolactic fermentation. No sulfites are added during vinification or blending, with only a minimal amount used at the press. To create an exceptionally fine mousse, Emmanuel uses a lower sugar concentration during secondary bottling (tirage). The wine is aged on its lees for up to five years and disgorged strictly by hand (à la volée) without freezing the bottleneck, finished with zero dosage.