Laval Georges
The Champagnes signed by Georges Laval come from vines aged between 30 and 70 years, nourished by organic fertilizers and cultivated without using any mechanical means to aerate the soil: compost, hoe, and organic preparations are the only allies. In the cellar, during the winemaking phase, only a champenoise strain of indigenous yeasts is used for fermentation in barrique and low quantities of sulfur dioxide. These are the ingredients of a small production of excellent quality, of true and authentic Champagnes, artisanal and exciting.
production of great Champagnes.”The Champagnes signed by Georges Laval come from vines aged between 30 and 70 years, nourished by organic fertilizers and cultivated without using any mechanical means to aerate the soil: compost, hoe, and organic preparations are the only allies. In the cellar, during the winemaking phase, only a champenoise strain of indigenous yeasts is used for fermentation in barrique and low quantities of sulfur dioxide. These are the ingredients of a small production of excellent quality, of true and authentic Champagnes, artisanal and exciting.
The Champagnes signed by Georges Laval come from vines aged between 30 and 70 years, nourished by organic fertilizers and cultivated without using any mechanical means to aerate the soil: compost, hoe, and organic preparations are the only allies. In the cellar, during the winemaking phase, only a champenoise strain of indigenous yeasts is used for fermentation in barrique and low quantities of sulfur dioxide. These are the ingredients of a small production of excellent quality, of true and authentic Champagnes, artisanal and exciting.
production of great Champagnes.”The Champagnes signed by Georges Laval come from vines aged between 30 and 70 years, nourished by organic fertilizers and cultivated without using any mechanical means to aerate the soil: compost, hoe, and organic preparations are the only allies. In the cellar, during the winemaking phase, only a champenoise strain of indigenous yeasts is used for fermentation in barrique and low quantities of sulfur dioxide. These are the ingredients of a small production of excellent quality, of true and authentic Champagnes, artisanal and exciting.
