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Vine, Wine and Terroir
Chamery, Classé Premier Cru
Vine, Wine and Terroir
How is champagne made?
How do you work the vines?
What is terroir?
Champagne is experienced, the terroir is explored, the vines are analysed and fermentation is listened to!
So how can we answer your questions? Let’s try it in a few words:
The terroir
It is in CHAMERY, a village nestled in the heart of the Petite Montagne de Reims, that our vines and our family have been rooted since the 17th century. This “Premier Cru” Champagne Appellation area stands out by its uniquely shaped hillsides and sandy-clay-limestone soil.
The Chamery hillside is shaped like a hook, running from south-east to north-west. Gentle slopes, sweeping curves and steep hillsides, the relief and exposure of our vineyards offer numerous viewpoints.
Our dual climate, continental and oceanic, is ideal for our vines to flourish. Our Champagne vineyards benefit from an exceptional temperate climate plenty of sunshine in summer, a cold winter and regular rainfall.
The vineyards
Work in the vineyard is marked by the seasons. The harvest is the final stage (and the most eagerly awaited), and other tasks follow: pruning, tying, disbudding, lifting, trellising, and so on.
Chardonnay, Pinot Noir and Meunier are the pinnacle of the grape varieties in Champagne, and these are the ones we work with. We work daily in our galipes (vineyards in winemaker’s language) because each grape variety requires special care.
Champagne Feneuil-Pointillart has been HVE (High Environmental Value) and VDC (Viticulture Durable en Champagne) certified for several years The aim is to ensure the long-term future of the vineyard through regular, high-quality production, while protecting the environment and people.
The wine
Each grape variety gives rise to very different aromas and taste qualities. During the tasting, we choose the blends, i.e. the distribution of grape varieties and reserve wines in each cuvée. It’s one of our most eagerly awaited and appreciated moments!
Pressing of the grapes is followed by alcoholic fermentation in stainless steel vats. The “prise de mousse” (when the wine becomes effervescent) takes place in the bottle, and our champagne ages for several years on its lees in our cellars. Some cuvées spend several months in oak barrels.
The grape varieties chosen for each blend give our cuvées their personality. The ageing time and disgorgement, which vary depending on the cuvée, also help to make each of our bottles unique.