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J. Lassalle

The Champagne House of J. LASSALLE was founded in 1942 in Chigny Les Roses, in the heart of the Montagne de Reims. When Jules died in 1982, his wife Olga and daughter Chantal took over the direction. Angeline, granddaughter of the founder, joined them in 2006.lassale-ang-line.jpg

The vineyards of J.Lassalle spread over 45 parcels of vines located in the villages of Chigny Les Roses, Ludes, Montbré, Puisieulx, Rilly La Montagne, Sermiers and Villers Allerand. They represent 11.5 hectares (28.42 acres) divided as follows: Pinot Meunier 48%; Pinot Noir 22%; and Chardonnay 30%.  The vineyards are classified as premier cru and grand cru. A total of 100,000 bottles is produced each year.

J. Lassalle owns all of its vineyards. The vineyards all share a similar terroir, and are located no more than 10 km from the winery.  Each step of the winemaking process is based on traditional techniques, carefully and faithfully respected.  Each wine ages for at least five years to reach J.Lassalle’s strict quality standards.

The grapes are picked entirely by hand, and then a rigorous and selective sorting is done to keep only the best ones.  A slow and qualitative pressing is done to avoid colouring the first musts. A traditional press machine is used which holds 4,000kg of grapes.  The maximum authorised yield is 2,500 liters (25.5hl) per marc. The press fractions are separated as a function of quality. The first press juice is called the cuvée (20.5 hl) which is the highest quality and the last 5 hl are known as the «taille». Every wine J.Lassalle is exclusively produced from the cuvée.

Vintage wines are produced from grapes harvested in a single specified year. The blending varies from year to year, depending on climatic specific features. 

The bottled wine is stored on the lees, the perfect condition for aging. Bottles are stored at the ideal and constant temperature cellar. Aging lasts between 4 years (for non-vintage wines) and 8-10 years (for vintage wines).  Every bottle is placed on wood racks (called "pupitres" in French) and riddled by hand.  After disgorging, a 'liqueur de dosage' is added to attain the desired type of Champagne. This final dosing is made from sugar cane blended with the best reserve wines. Wines are only dosed with less than 12 grams per litre of sugar, making them 'Brut' wines to keep the perfect balance.