Calsac Etienne
Etienne Calsac is part of the circle of young artisan vignerons who are giving a new face to Champagne through attention to quality, modern style, absolute respect in the vineyard, and expressiveness of the terroir. At the age of about 26, Etienne took over the family Domaine and today manages 2.8 hectares of vines about 30 years old from 3 different villages: Avize and Grauves in the Cote des Blancs and Bisseuil in the Vallée de la Marne. Additionally, the Domaine also owns a small plot in the Clos de Sezanne, planted with three rare varieties, and a Clos in Avize, which is particularly rare in the Champagne region. Etienne's philosophy is mainly realized in the vineyard, where absolute respect for the ecosystem and the soil allows for the creation of wines rich in territoriality, which synthesize all the characteristics of the soil. As Etienne recounts, the roots of the vines dig deep to seek the nutrients that give the grapes unique nuances, children of their land of origin. For this reason, each parcel is vinified separately to enhance the territorial expressiveness and thus highlight the differences between the various sub-zones.
Calsac Etienne places great importance on the vineyard, putting it at the center of his project and as the main ingredient for making good Champagne. To plow the land, he relies on his horse, uses advanced cultivation techniques, and prohibits the use of any synthetic substances that harm the vitality of the soil. Even in the cellar, Etienne supervises every single step, from pressing to alcoholic and malolactic fermentation (which sometimes takes place in wood), and composes his wines like a puzzle, harmoniously and personally assembling the best cuvées.
The Champagnes of Etienne Calsac age for several years on the lees, enriching themselves with structure and personality. They have an elegant, deep, and classy texture and are perfect to uncork now or to try in a few years for new emotions and interesting evolutions. Ideal for aperitifs, but they can also easily pair with first and second courses, especially if based on fish. The talented and crystalline class of the Cote des Blancs!
The talented and crystalline class of the Cote des Blancs!second courses, especially if based on fish. The talented and crystalline class of the Cote des Blancs!Etienne Calsac is part of the circle of young artisan vignerons who are giving a new face to Champagne through attention to quality, modern style, absolute respect in the vineyard, and expressiveness of the terroir. At the age of about 26, Etienne took over the family Domaine and today manages 2.8 hectares of vines about 30 years old from 3 different villages: Avize and Grauves in the Cote des Blancs and Bisseuil in the Vallée de la Marne. Additionally, the Domaine also owns a small plot in the Clos de Sezanne, planted with three rare varieties, and a Clos in Avize, which is particularly rare in the Champagne region. Etienne's philosophy is mainly realized in the vineyard, where absolute respect for the ecosystem and the soil allows for the creation of wines rich in territoriality, which synthesize all the characteristics of the soil. As Etienne recounts, the roots of the vines dig deep to seek the nutrients that give the grapes unique nuances, children of their land of origin. For this reason, each parcel is vinified separately to enhance the territorial expressiveness and thus highlight the differences between the various sub-zones.
Calsac Etienne places great importance on the vineyard, putting it at the center of his project and as the main ingredient for making good Champagne. To plow the land, he relies on his horse, uses advanced cultivation techniques, and prohibits the use of any synthetic substances that harm the vitality of the soil. Even in the cellar, Etienne supervises every single step, from pressing to alcoholic and malolactic fermentation (which sometimes takes place in wood), and composes his wines like a puzzle, harmoniously and personally assembling the best cuvées.
The Champagnes of Etienne Calsac age for several years on the lees, enriching themselves with structure and personality. They have an elegant, deep, and classy texture and are perfect to uncork now or to try in a few years for new emotions and interesting evolutions. Ideal for aperitifs, but they can also easily pair with first and second courses, especially if based on fish. The talented and crystalline class of the Cote des Blancs!
The talented and crystalline class of the Cote des Blancs!second courses, especially if based on fish. The talented and crystalline class of the Cote des Blancs!
