# Roger Coulon Vindemia 1er Cru Brut Nature (NV)

- **Producer:** Champagne Roger Coulon
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Meunier, Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €55
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 9–11 °C
- **Aromas & flavours:** blossom, lemon, grapefruit, apple, pear, peach, brioche, toast, butter, biscuit, hazelnut, almond, honey

## About this wine

Champagne Roger Coulon was established in 1806 by George Coulon in Vrigny, situated in the Montagne de Reims region of Champagne. Today, the estate is guided by ninth-generation siblings Edgar and Louise Coulon alongside their parents Eric and Isabelle. Managing around 11 hectares divided across 115 distinct plots, the Coulons are prominent grower-producers (Récoltant-Manipulant) and members of the artisanal grower association Trait-d-Union. The family has pioneered agroforestry in Champagne, introducing native fruit trees, hedgerows, cover crops, and winter sheep grazing to enhance biodiversity and preserve soil health in their Premier Cru sites.

## Interesting facts

- Established in 1806, Domaine Roger Coulon is now managed by 9th-generation siblings Edgar and Louise Coulon in Vrigny.
- The estate practices pioneering agroforestry, planting native fruit trees and hedges across 115 organic vineyard plots.
- Bottled at a lower pressure of 4.5–4.8 bars for a notably softer and silkier mousse than standard Champagnes.
- The Latin name Vindemia translates to harvest and represents the inaugural cuvée of the winery's newest generation.

## Food pairing

The complete absence of residual sugar combined with high natural acidity makes this Zero Dosage Champagne exceptionally food-friendly. High acidity cuts through rich seafood fats, buttery sauces, and creamy textures, while cleaning the palate after each bite. Saline mineral notes harmonize seamlessly with raw shellfish and aged hard cheeses, whereas the wine's vinous, barrel-aged texture allows it to stand up to tender poultry and earthy mushroom preparations.

## Wine making process

Harvesting is conducted entirely by hand from certified organic Premier Cru vineyards in Vrigny. Whole clusters undergo gentle pressing followed by spontaneous fermentation with indigenous yeasts in oak barrels ranging from 205-liter Champenois casks to 600-liter vats. The wine undergoes natural malolactic fermentation without chaptalization, fining, or filtration. Base wines age for 11 months on full lees in oak before blending with reserve wines from a perpetual solera system. Secondary fermentation in bottle is conducted at lower pressure (4.5 to 4.8 bars) for a refined texture. The champagne ages on lees for 36 months before disgorgement with zero dosage (Brut Nature).