"I passionately like to participate in the work of life by liberating and restoring the sense of the land. "
"The relationship between the soil and its vintage, the main axis of my philosophy today. Try to transmit the energy of the soil through the bubbles to a consumer. My passion for soils leads to fundamental changes in the vine's farming methods (size system, row spread, vine height, soil cultivation methods…)."
"Meunier" the king of Champagne grape variety… My life, my passion, my reason for being a winemaker. An emblematic grape from the Taillet estate, only in very old vines on living clay soils and limestone basements, flint, marls and clays. For me, the Meunier is the fruit, the finesse, the length in the mouth and an extraordinary aromatic palette.
Nestled in the heart of the Vallée de la Marne, Taillet marketed its first bottles in 1961. Today managed by Eric Taillet, the 4th generation, it asserts itself more than ever in its philosophy of working the vines with respect for the environment and in harmony with nature.
Now, for Eric Taillet, creator of emotions in Champagne, only one priority: exceptional harvests for an exceptional champagne. A perfectionist, who wishes to preserve in each of his champagnes, a distinctiveness and a style that can be recognized at the first sip.
DRIVING THE VINE
For several years, the vineyard has been grown without weedkillers or fertilizers. "We are looking for a culture on living soil, and through an intake of organic matter, to encourage the development of microbial life, deep secondary rooting (terroir revelatory) and water reserve."
HVE and VDC Certified
We plow, pass plows, mow shave.We also do a lot of experimentation:
- 80 ares of vines have been braided and we want to extend this system.
- Planting Pinot Gris and Petit Meslier for a specific purpose.
- Planting 600 common beech trees; to attract birds, bees and insects to create biodiversity.
"Installed in 1970, we use a traditional wooden press.At the container level, we have oak barrels (400, 500, 600 L) – and stainless steel vats between 10 HL and 25 HL, to make a lot of parcels.
After the harvest, the juices are left to rest, and the juices are not touched. The goal is to create a reduction to counter the oxidation and preserve the fruit.
We do not do filtration or cold weather. Reserve wines are kept on fine lees in stainless steel vat temperature regulation.We practice reasoned winemaking, with the aim of letting the wines express themselves alone, without excessive brutality or intervention."
1/4 of the production is high on a technology cap, the rest in capsule.