"There are no exceptional wines without exceptional grapes. "
Located in Passy sur Marne, a charming Champagne village in the heart of the Vallée de la Marne, the Lequeux-Mercier family home, which owns all of its vineyards, has been making its champagnes for several generations while perpetuating the tradition.
"Convinced of the need to respect and preserve the vineyard and its environment, we give our vines rigorous care by applying the main principles of reasoned viticulture.
As an independent winemaker, we take over the production of our different wines in order to share our passion and our exceptional products.
These champagnes, we are happy to dedicate them to you and offer you a rich and varied range that will sublimate the greatest moments of your life … as the simplest."
The "Lequeux-Mercier" estate covers four main municipalities in the Aisne and Marne.
7 hectares of vineyards on 25 plots in the passy-sur-Marne, Barzy-sur-Marne, Château-Thierry and Dormans terroirs.
"We grow the 3 Champagne grape varieties that allow us to assemble them or not in order to combine the qualities of each (vivacity and freshness of Chardonnay / fruit of Pinot Meunier / body and power of Pinot Noir).
80% of our vines are exposed south, in the middle of hillsides (ideal for rip grapes) and on rich soils (Argilo-marneuse)."
AT THE VINE
"The viticulture here is reasoned and special care is taken to respect the environment in every daily act. There are no exceptional wines without exceptional grapes. The aim is to allow each vine to flourish in order to preserve the specificity of its flavours and the truth of the terroir.To optimize the structure of our soils, we practice:
- Ploughing that aerates the soil, causes roots to dip and suppresses the use of herbicides
- Natural and sown grass to limit soil settling and improve water retention
- The supply of coarse eco-farms that will make soil more stable, more airy with a long-term intake of organic matter
- Observation in order to be the least interventionist
We are also increasingly engaged in sexual confusion (which is intended to disrupt the sexual activity of cluster pests such as Eudémis and Cochylis) in order to eliminate the use of insecticides. Grapes are our raw material, their quality is imperative, it is expressed by the terroir. All these practices and many others allow a better expression of the terroir in our grapes and therefore in our champagnes of authors."
IN THE CELLAR
At the end of the year, the hand-picked and mature grapes are gently transported to our press so as not to alter its quality. Slow and delicate pressing is essential to obtain fine and precise juices.
The grape varieties are separated as well as some plots to make parcel champagnes such as our Cuvée de Réserve (White of Whites) from a single parcel of Chardonnay. Alcoholic fermentation takes place for as long as possible in order to obtain melted and very fine aromas. Depending on the potential of the wine, malolactic fermentation is not systematic in order to allow the champagne to retain its original and authentic freshness.
The bottling takes place at the estate in April / May therefore quite late in order to enjoy the natural warming of the wines and a breeding on fine lees for several months. The bottles drawn are stored in our cellars buried, in the shade and freshness for a minimum of 4 years to more than 10 years for our vintages. The extension of ageing on slats and lees contributes to the training of so-called tertiary aromas. The champagne will have an optimum aromatic complexity when tasting.
At disgorgement, the dosage of the liqueur varies between 3 and 7 g/l depending on the type of cuvées in order to respect the tasting potential.