Location: Le Mesnil-sur-Oger
Winemaker: Vincent Bauchet
Properties: 13,4 hectares of Chardonnay vineyards in the Cote des Blancs regions, all Grand Cru, located nearby the village of Le Mesnil sur Oger. They also have 7.3 hectares of Pinot Noir & Chardonnay further south, in the Côte Sézanne.
Production: 90,000 bottles annually, of which 70% are exported.
Revue des Vins de France: "His blends are orderly and beautifully designearby ned, inspired by contemporary producers who seek freshness and accuracy."
Situated in Le Mesnil-sur-Oger, Champagne Pertois-Moriset is an independent family-run business since 1951. The current generation, husband & wine team Cécile & Vincent, tend their 13 Ha. of grand cru vineyards with organic and sustainable methods. In fact, the tractor at Pertois-Moriset is 100% electric, the first to be used in Champagne. Pertois-Moriset produces a fascinating range of Chardonnay based champagnes, including single parcel and village denominated wines. They are a member of the prestigious Club Trésors de Champagne, and each year also produce a "Special Club" vintage wine for this organization.
The winery's history begins with the couple formed by Yves Pertois and Janine Moriset, respectively son and daughter of two winemaking families in the Côte de Blancs, who in 1951 decided to create the brand Pertois-Moriset. Respect for the environment is paramount at Pertois-Moriset. If allowed by the climate and the weather, the wine is organically and sustainably produced, with no addition of chemicals. The winery uses the sexual confusion method, that is, the interruption of the reproductive habits of certain insects that are harmful for the vine. Almost all vines are planted with grass, which helps to irrigate and enrich the soil and cultivation is done by natural methods. The new press facility was installed in 2009, containing two stainless steel presses and two temperature controlled fermentation chambers, one of which containing oak barrels and large vats. These facilities ensure high quality pressing and temperature controlled fermentation, automatically interrupting malolactic fermentation in almost all cases. The wine remains on its lees during the winter months and is not bottled until June or July. This delay allows the wine to fully develop in the vat or the barrel. The bottles are then laid down for at least 24 months and even longer in the case of vintage champagnes. In 2018 Pertois-Moriset created a new bottle with a proprietary design – the emblem of the style of the Maison.
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