Louis de Sacy
The Maison Louis de Sacy is located in Verzy, a famous Grand Cru of the Montagne de Reims, renowned for centuries for the extraordinary quality of its Pinot Noir. The Domaine has ancient origins; the Sacy family has been cultivating vines in Champagne since 1633, for 13 generations, but only in 1962 did André Sacy decide to bottle on his own and create the Maison Sacy Père et Fils, which in 1986 would take the name Champagne Louis de Sacy. Over the years, the domaine has grown, enriched with new prestigious vineyards and establishing itself, first in France and then internationally, as an important signature of the Verzy territory.
The estate covers a total of 18 hectares, divided into 23 parcels, located in four different areas of the Champagne region: in the Grand Cru of Verzy on the Coteaux de la Montagne de Reims, in Bligny in the Aube, in Cernay at Mont de Berru, and in Treslon in the Vallée de l’Ardre. The possibility of relying on a small mosaic of vineyards allows for the creation of harmonious and balanced Champagnes every year. The company vineyard is made up of 65% Pinot Noir, 30% Chardonnay, and 5% Meunier. The vines have an average age of about 30 years and their roots sink into very suitable soils, mainly composed of calcareous-clay or calcareous-marl soils. The agronomic management is carried out with respect for nature, using minimal treatments.
Louis de Sacy bases its success on vineyards of extraordinary value. For this reason, the care of the rows is entrusted to a team of passionate professionals who work year-round for the Maison, following the various stages of the season: from winter pruning to harvest. The grape harvest occurs by selecting the 23 parcels by grape variety, Village, and often by single vineyard, in order to best enhance all the nuances of the terroir. The fermentations take place in steel tanks. It is then the responsibility of the Chef de Cave to choose the vins clairs to create the blends of the various cuvées. The Champagnes are usually composed of 2/3 Pinot Noir, 1/3 Chardonnay, and a minimal part of Meunier. The minimum The aging on lees is 24 months, but usually the Champagnes rest on the lattes for 6/7 years before disgorgement.
The Maison Louis de Sacy is located in Verzy, a famous Grand Cru of the Montagne de Reims, renowned for centuries for the extraordinary quality of its Pinot Noir. The Domaine has ancient origins; the Sacy family has been cultivating vines in Champagne since 1633, for 13 generations, but only in 1962 did André Sacy decide to bottle on his own and create the Maison Sacy Père et Fils, which in 1986 would take the name Champagne Louis de Sacy. Over the years, the domaine has grown, enriched with new prestigious vineyards and establishing itself, first in France and then internationally, as an important signature of the Verzy territory.
The estate covers a total of 18 hectares, divided into 23 parcels, located in four different areas of the Champagne region: in the Grand Cru of Verzy on the Coteaux de la Montagne de Reims, in Bligny in the Aube, in Cernay at Mont de Berru, and in Treslon in the Vallée de l’Ardre. The possibility of relying on a small mosaic of vineyards allows for the creation of harmonious and balanced Champagnes every year. The company vineyard is made up of 65% Pinot Noir, 30% Chardonnay, and 5% Meunier. The vines have an average age of about 30 years and their roots sink into very suitable soils, mainly composed of calcareous-clay or calcareous-marl soils. The agronomic management is carried out with respect for nature, using minimal treatments.
Louis de Sacy bases its success on vineyards of extraordinary value. For this reason, the care of the rows is entrusted to a team of passionate professionals who work year-round for the Maison, following the various stages of the season: from winter pruning to harvest. The grape harvest occurs by selecting the 23 parcels by grape variety, Village, and often by single vineyard, in order to best enhance all the nuances of the terroir. The fermentations take place in steel tanks. It is then the responsibility of the Chef de Cave to choose the vins clairs to create the blends of the various cuvées. The Champagnes are usually composed of 2/3 Pinot Noir, 1/3 Chardonnay, and a minimal part of Meunier. The minimum The aging on lees is 24 months, but usually the Champagnes rest on the lattes for 6/7 years before disgorgement.
