Georges Laval

Vincent Laval works 2.5 hectares and took over from his father Georges in 1996. Created in 1971, the estate is a pioneer in Champagne wines made using natural, traditional methods. Manual work is favored, such as trimming to avoid soil compaction. All techniques and products likely to present a risk to the environment or public health, or to alter the quality of the wine, are excluded. The terroir of Cumières, four kilometers from Épernay, is south-facing, with a chalk subsoil. Half the vineyard is over thirty years old, and some vines are more than eighty years old. When ripe, the grapes are harvested by hand, and pressed in the traditional Champagne press. The quality of the grapes, the long vinification period and the small volume of the barrels mean that the cuvées are naturally clarified, without any discoloration products, fining or filtration. The wine builds up slowly and naturally, preserving all its organoleptic properties and purity. Stored on laths, the champagne takes the foam in bottles and ages on lees for 18 to 48 months, depending on the cuvée.