Champagne Marteaux Guillaume
Guillaume Marteaux is a rising star vigneron in the town of Bonneil in the Vallée de la Marne. A fifth generation farmer in Champagne, Guillaume took over his family domaine in 2003 and has since worked to convert all of his vineyards to organic and biodynamic farming. The steep vineyards on the amphitheater slopes north of the town of Bonneil provide an excellent site for growing mainly Pinot Meunier with additional plantings of Pinot Noir and Chardonnay.
In the winery which abuts Guillaume's home in the village, Guillaume works with minimal intervention techniques. Base wines ferment with native yeasts in tank and secondary ferments occur with pied de cuve. The wines age on the lees in bottle for a minimum of 5 years. Characterful wines with an intensity that matches the majestic vineyard on which they're farmed, the Champagnes from Guillaume Marteaux showcase the potential for organic farming and minimal intervention winemaking.
In the winery which abuts Guillaume's home in the village, Guillaume works with minimal intervention techniques. Base wines ferment with native yeasts in tank and secondary ferments occur with pied de cuve. The wines age on the lees in bottle for a minimum of 5 years. Characterful wines with an intensity that matches the majestic vineyard on which they're farmed, the Champagnes from Guillaume Marteaux showcase the potential for organic farming and minimal intervention winemaking.
Cuvée Essentiel Brut
Biodynamically farmed grapes from estate vineyard on a South facing amphitheater slope in the town of Bonneil. 50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay 70-80% from a single vintage, with the remainder from reserve wines. Primary fermentation in stainless steel with native yeasts. Secondary fermentation with pied de cuve. No malolatic. Aging on lees for 6 years. 6.5 g/l dosage.
Biodynamically farmed grapes from estate vineyard on a South facing amphitheater slope in the town of Bonneil. 50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay 70-80% from a single vintage, with the remainder from reserve wines. Primary fermentation in stainless steel with native yeasts. Secondary fermentation with pied de cuve. No malolatic. Aging on lees for 6 years. 6.5 g/l dosage.