Jacques Lassaigne
The Domaine Jacques Lassaigne can rightly be considered the flagship of a territory that is both important and unknown, a small pearl in the shadow of long-established giants like the Côte des Blancs to the north and the Côte des Bars to the south. The estate has been managed since 1999 by the founder's sons, Ludovic and especially Emmanuel, who have emerged as the true promoters of the Montgueux area. The village is located about a dozen kilometers northwest of Troyes, the historical capital of Champagne, and is home to vineyards covering just over 4.5 hectares, all planted with Chardonnay. A small quantity of grapes is purchased from local vignerons, coming from vines with an average age of 50 years, including a percentage of Pinot Noir used for their Rosé.
The Montgueux territory, which occupies an area of only 209 hectares, technically belongs to the Aube department, but lithologically it fits more precisely into the Côte des Blancs, about 60 kilometers further north: the soil It is indeed characterized by a fundamental vein of gypsum and limestone, dominated by the presence of Chardonnay, a peculiarity that has established its identity as the “Montrachet of Champagne”. Emmanuel pursues a minimally invasive viticulture, aiming to preserve the mineral structure and vibrant acidity that the soils impart to Chardonnay, relying on organic principles and sometimes biodynamic practices. Between the rows, cover cropping is practiced to limit erosion, and the harvests are done by hand: the vines are kept very low to take advantage of the heat's reflection and ensure the full ripening of the grapes, in a climate often characterized by rain, wind, and frost.
Emmanuel Lassaigne is a careful steward of his terroir and vinifies the grapes from his 9 owned parcels in different ways: he works excellently with blends and aging, as well as with vintage and single vineyard cuvées. The first alcoholic fermentation is spontaneous and conducted by indigenous yeasts. Pressing is carried out directly in the winery and the use of sulfur is minimal, as a prevention against oxidation of the musts.directly in the winery and the use of sulfur is minimal, as a prevention against oxidation of the musts. The environments are often heated to promote the onset of malolactic fermentation, while no enological additives are used at any stage. The disgorgement is done by hand. The Domaine Jacques Lassaigne is the owner of Clos Sainte-Sophie, one of the rare walled vineyards of Champagne and from these 1.2 hectares of Chardonnay surrounded by hedges, he obtains the namesake and most prestigious cuvée of the house.
The Domaine Jacques Lassaigne can rightly be considered the flagship of a territory that is both important and unknown, a small pearl in the shadow of long-established giants like the Côte des Blancs to the north and the Côte des Bars to the south. The estate has been managed since 1999 by the founder's sons, Ludovic and especially Emmanuel, who have emerged as the true promoters of the Montgueux area. The village is located about a dozen kilometers northwest of Troyes, the historical capital of Champagne, and is home to vineyards covering just over 4.5 hectares, all planted with Chardonnay. A small quantity of grapes is purchased from local vignerons, coming from vines with an average age of 50 years, including a percentage of Pinot Noir used for their Rosé.
The Montgueux territory, which occupies an area of only 209 hectares, technically belongs to the Aube department, but lithologically it fits more precisely into the Côte des Blancs, about 60 kilometers further north: the soil It is indeed characterized by a fundamental vein of gypsum and limestone, dominated by the presence of Chardonnay, a peculiarity that has established its identity as the “Montrachet of Champagne”. Emmanuel pursues a minimally invasive viticulture, aiming to preserve the mineral structure and vibrant acidity that the soils impart to Chardonnay, relying on organic principles and sometimes biodynamic practices. Between the rows, cover cropping is practiced to limit erosion, and the harvests are done by hand: the vines are kept very low to take advantage of the heat's reflection and ensure the full ripening of the grapes, in a climate often characterized by rain, wind, and frost.
Emmanuel Lassaigne is a careful steward of his terroir and vinifies the grapes from his 9 owned parcels in different ways: he works excellently with blends and aging, as well as with vintage and single vineyard cuvées. The first alcoholic fermentation is spontaneous and conducted by indigenous yeasts. Pressing is carried out directly in the winery and the use of sulfur is minimal, as a prevention against oxidation of the musts.directly in the winery and the use of sulfur is minimal, as a prevention against oxidation of the musts. The environments are often heated to promote the onset of malolactic fermentation, while no enological additives are used at any stage. The disgorgement is done by hand. The Domaine Jacques Lassaigne is the owner of Clos Sainte-Sophie, one of the rare walled vineyards of Champagne and from these 1.2 hectares of Chardonnay surrounded by hedges, he obtains the namesake and most prestigious cuvée of the house.
