Charlot Père et Fils
Charlot Père et Fils is one of the rare names that gravitate in the production region of Champagne that can proudly bear the leaf. In this land so rich in history and millenary tradition, it is the great Maisons that keep the name high in terms of fame and quantity of bottles produced, but some small vignerons are doing their part actively setting quality and craftsmanship as their goals. It is worth including the name Charlot in this small niche, especially since Pierre has taken the reins: a young winemaker, curious and passionate about biodynamics. The passion was instilled in him by Pierre Masson, one of the undisputed fathers of this agricultural approach, known to the general public as the author of the Guide pratique de la bio-dynamie à l’usage des agriculteurs.
The Charlot winery has been producing Champagne for generations, but it changed its course starting from 2009: natural approach in the vineyard and in the cellar, many meticulous experiments and few human interventions. This small family domaine is located in the heart of the Vallée de la Marne and extends over about 4.5 hectares of vineyard almost entirely dedicated to the cultivation of the less renowned variety of Champagne: Pinot Meunier. Not by chance does this grape occupy a role of absolute prestige in Charlot's labels, both as the sole protagonist of Blanc de Noirs and in assembly with small percentages of Pinot Noir and Chardonnay. The nearly 30-year-old vines, together with the richness of mineral salts in the subsoil where the vine sinks its roots, give the final natural product olfactory depth and tasting character.
The name Charlot is easily associated by most with the large red cross that stands out on all the house's labels, but it is worth knowing it especially for the contents that those bottles hold. Few specimens are kept in the tranquility of the cellar, made with spontaneous fermentation in steel tanks and in woods of 228 and 500 liters and bottle fermentation with a resting on the lees that lasts up to four years. Its particularity? One of the few Champagnes to have a total sulfur dioxide lower than 30 mg/liter!
Charlot Père et Fils is one of the rare names that gravitate in the production region of Champagne that can proudly bear the leaf. In this land so rich in history and millenary tradition, it is the great Maisons that keep the name high in terms of fame and quantity of bottles produced, but some small vignerons are doing their part actively setting quality and craftsmanship as their goals. It is worth including the name Charlot in this small niche, especially since Pierre has taken the reins: a young winemaker, curious and passionate about biodynamics. The passion was instilled in him by Pierre Masson, one of the undisputed fathers of this agricultural approach, known to the general public as the author of the Guide pratique de la bio-dynamie à l’usage des agriculteurs.
The Charlot winery has been producing Champagne for generations, but it changed its course starting from 2009: natural approach in the vineyard and in the cellar, many meticulous experiments and few human interventions. This small family domaine is located in the heart of the Vallée de la Marne and extends over about 4.5 hectares of vineyard almost entirely dedicated to the cultivation of the less renowned variety of Champagne: Pinot Meunier. Not by chance does this grape occupy a role of absolute prestige in Charlot's labels, both as the sole protagonist of Blanc de Noirs and in assembly with small percentages of Pinot Noir and Chardonnay. The nearly 30-year-old vines, together with the richness of mineral salts in the subsoil where the vine sinks its roots, give the final natural product olfactory depth and tasting character.
The name Charlot is easily associated by most with the large red cross that stands out on all the house's labels, but it is worth knowing it especially for the contents that those bottles hold. Few specimens are kept in the tranquility of the cellar, made with spontaneous fermentation in steel tanks and in woods of 228 and 500 liters and bottle fermentation with a resting on the lees that lasts up to four years. Its particularity? One of the few Champagnes to have a total sulfur dioxide lower than 30 mg/liter!
