Encry

Champagne Encry is a young Maison located in one of the most prestigious areas of the Côte de Blancs. The project was born from the passion for Champagne of Enrico and his partner Nadia, two Italians who decided to give life to their dream by creating a domaine. Enrico comes from work experience in natural engineering and the restoration of natural environments. His work led him first to collaborate with several wineries in Tuscany and then in Champagne, in particular to prevent soil erosion, especially through the use of inter-row grassing, so as to restore vitality and oxygenation to the soils.

The estate is located in the Grand Cru of Le Mesnil sur Oger, in the prestigious Côte de Blancs area, ten kilometres south of Éperenay, considered the capital of Champagne. The vineyard is situated on beautiful, sunny elevations and is divided into numerous parcels within famous lieu-dits. The vineyards extend in the area west of the village of Le Mesnil sur Oger and are cultivated on soils characterised by the presence of chalk and limestone, rich in marine fossils. These are white, poor, draining soils, particularly suited to the needs of Chardonnay. Until the creation of Maison Encry, the domaine had been managed from generation to generation by a family of local vignerons.

The climate is particularly cool and characterised by strong temperature fluctuations, indispensable for obtaining grapes with rich aromas and remarkable freshness. The position of the vines protects them from the risk of spring frost and the good ventilation keeps the grapes protected from mould attacks. No chemical pesticides are used between the rows. Integrated pest control is used, with sexual confusion from pheromones or insects that predate the pests. The vines are planted at a high density of 10,000 vines per hectare. It is precisely the exceptional quality of the grapes that is the basis of the high quality production, which is still carried out in an artisanal manner. The traditional Coquard press is used for crushing and fermentation takes place in steel tanks. The base wines do not undergo malolactic fermentation and after blending, a second fermentation takes place in the bottle.