Michel Turgy

The Turgy house was born in Mesnil sur Oger in 1881. Emile TURGY, marrying Eugénie Doiselet, already the owner of a small vineyard, founded the farm and it was his son Maurice who took over and created the label TURGY in the 1920’s by doing the vinification himself.

In 1955, Michel TURGY took over from his father and developed the label for 40 years. Today it is Jean Michel who carries on the tradition and the growth of the TURGY house, strong from the experience which was passed on to him from his predecessors, helped by his wife Catherine and their son Thibaut, already well integrated in the domain.

Still a family business, we perpetuate the tradition and the authenticity of our exceptional Terroir.

Situated in the heart of the Côte des Blancs, our six hectare vineyard, planted exclusively with Chardonnay grapes, benefits from an exceptional geological and geographical situation. The soil consists of an important layer of limestone which helps regulate water by conserving or restoring it depending on climatic conditions.

The landscape has different slopes which leads to different exposures. This layout favours the catching of the sunrays and the natural drainage of the soil. We work with an integrated agriculture proccess all year round in order to avoid an excess of treatment. This exceptional opportunity must be preserved and developed.

The Harvest

This entirely manual harvest will be pressed in our storehouse in a traditional Champagne press. The pressing finished and the must put into vats, a first natural fermentation will take place: the alcoholic fermentation which will transfer the sugar into alcohol. Thanks to our new thermoregulated vats, this very important stage will take place in ideal conditions. At this time the must has become wine.

Vinification

Further to this fermentation, a first bottling will be necessary in order to eliminate the dregs in the bottom of the vats. This done, there will be a second fermentation: the malolactic fermentation which will provoke a natural loss of acids. This stage is important, the loss of acidity helps obtain a more harmonious wine.

Blending

This special operation gives me each year a lot of pleasure finding again the different aromatic and organoleptic qualities. I have to mix them in order to obtain a perfect harmony.

The sparkling fermentation

Before bottling, natural yeasts and sugar will be added in very precise quantities in order to obtain an optimal sparkling fermentation. These bottles will be taken down to the cellars where there is an ideal temperature for favouring an elegant and very fine froth. The sparkling fermentation finished, the Champagne is born.

The sparkling fermentation finished, the Champagne is born.

The Disgorgement

Further to the sparkling fermentation, a light cloudiness will be formed at the bottom of the bottles which will have to be brought to the bottleneck to be ejected. The bottles will be put on wooden racks or gyropallettes where they will be rotated and tilted so that the deposit will slide to the bottleneck. To take off the deposit, the disgorgement will be realised thanks to ‘’the sleight of hand of the winemaker.’’

Labelling and Capsuling

Before recorking the bottle with a cork held with a muzzle, a small quantity of liquor will be added to make the wine more elegant. All that is left is to dress the bottle with its elegant label and cap ready to be commercialised.