• Grapes are crushed on a traditional, wooden press, parcel by parcel
• The must rests for 12-24 hours to allow the juice to settle
• The alcoholic fermentation lasts from 8-10 days
• Wines go through malolactic fermentation to soften their acidity
• The blend of grapes changes every year for every wine, with consideration given to the conditions presented by the vintage, the terroir, and the house style
• Secondary fermentation takes place in bottle for 6-8 weeks
• Bottles are riddled in pupîtres and are adjusted a quarter turn at a time for 6 weeks
• Aged 48 months on the lees before disgorgement
• Vintages in the current disgorgement: 2009 and 2010 (as of April 2014)
• Aged for a minimum of 4 months after blending in enamel lined tanks before bottling
• Dosage: 8g/L
About J. Lassalle
Jules Lassalle established this family-owned Champagne house in 1942 in the village of Chigny-Les-Roses on the Montagne de Reims. A master of his craft, he established a signature style of elegant, tightly knit wines with a certain ampleur. When he passed away in 1982 his wife, Olga, and their daughter, Chantal Decelle-Lassalle, stepped in and took over the estate, upholding Jules’ high standards and progressively pushing the domaine to the next level. In 2006 Chantal’s daughter, Angéline Templier, joined the estate as winemaker. Their twenty-eight-year tradition of “une femme, un esprit, un style” (one woman, one spirit, one style) holds true today more than ever. In the 1970s, Kermit was the first to begin importing artisanal, grower Champagne, and the Lassalles have been in the KLWM portfolio longer than anyone. Today, we are proud that the relationship has continued into the third generation of the Lassalle family.
Champagne J. Lassalle works with all three varietals authorized in the region (Chardonnay, Pinot Noir, and Pinot Meunier) on sixteen hectares of vineyards, all of them premier cru. These tough, hardworking women continue to follow the vinification methods established by Jules in the forties: they use the same wooden basket press he installed in the winery over fifty years ago, pressing and vinifying the individual plots separately. It is one of the rare Champagnes that has been allowed to finish its malolactic fermentation, just like the great whites from the Côte d’Or, and all cuvées are aged extensively once in bottle—even the non-vintage cuvées, which are a minimum of five years old. This results in an astonishing complexity and depth from the beginning of their range up to the luxury cuvées. Don’t miss their Blanc de Blancs, sourced uniquely from premier cru Chardonnay grown on the Montagne de Reims. It is a classic vin de terroir that ages beautifully.