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  • Time

    15:58 PM
  • Wine average?

    93 Tb
  • Country Ranking?

    338
  • Region Ranking?

    22
  • Popularity ranking?

    179

History

1858: Gaspar Péters, native of Luxembourg, married a Miss Doué, owner of vineyards in Le Mesnil and started operation with about 2 hectares. Like their son, Louis Joseph Péters, in addition to their breeders and merchants status, they sold their whole harvest to trading businesses.

 

1919: Camille Péters, son of Louis Joseph was one of the first growers of the Champagne region to decide to harvest, handle and sell bottles under his name.

 

1929: Despite the global crisis, Camille Péters decided to develop marketing and started to sell his production under the brand name "Camille Péters".

 

1930: Camille Péters acquired 2.5 hectares at a place called: "les Chétillons".

 

1932: Pierre Péters, eldest son of Camille, age 12, started to attend his first exhibitions alone and to develop sales.

 

1944: Camille Péters died suddenly and Pierre took over operations.

 

1946: Release of the first vintage under the brand Pierre Péters (1944). After his mother died in 1949, Pierre supported the education of his younger sisters. For 35 years, he devoted his life to develop the brand and its vineyards in the "Côte des Blancs".

 

1967: Following extensive health problems, Pierre transferred the family estate to François, his second son, who ensured the development and sustainability until 2008. During these 40 years, he increased the surface area to reach 17.5 hectares and he dramatically improved sales growth in France and abroad. His work has enabled Champagne Pierre Péters to be among the largest champagne-growers.

 

2007: Rodolphe Péters, oenologist-winemaker, joined the family house after 12 years of experience in companies close to the world of wine and Champagne. He took control of the family estate in 2008 and started to focus on the winemaking tool in an even more qualitative way. He has also paid particular attention to the development of the reputation and image of the family brand in France and abroad, which now represents over 65% of the volume of bottles shipped.

 

2009: Release of the vintage "Rosé for Albane". A small revolution within our family home which has always produced "blancs de blancs" Champagnes!

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Vineyards

Our vineyard, of just over 18 hectares, is located primarily in the area of the "Côte des Blancs" and more specifically in the villages of Mesnil sur Oger, Oger, Cramant and Avize. These great "terroirs" (soils), located a few miles south of Epernay, lay on a chalk outcrop, which is a real water tank. The hillside vines are oriented to the east, protecting them against the westerly winds. Conscious of being at the head of a rare jewel, our sustainable farming methods aim to produce the best grapes to respect our land, our environment and nature.

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Winemaking

After a careful monitoring of the maturity of our vineyards, whole bunches of grapes are harvested by hand and transported carefully to the press. We pay much attention to pressing. It has to be slow in order to split and isolate the juice of most interest for the development of our vintages. The Chardonnay, a white grape vine, brings finesse to Champagne tasting and presents characteristics that vary greatly depending on soil that breeds it. That is why our house selects grapes, insulates the press juice to obtain the characteristics of minerality, citrus and finesse that belong to Champagne Pierre Peters.

 

Our fermentations are operated in small stainless steel tanks under controlled temperatures and whose content is clearly identified by reference of the soil and fractions. Raised on the lees, our wines are tasted regularly to ensure their development and prepared for the assembly of our different vintages. "Cuvée de reserve" marries the clear wines of the year to an assembly of more than 15 years of reserve wines. The "millesimes" are produced from our most beautiful "crus" and only with the best years.

 

These wines are blended, then bottled and stored in cellars for a second fermentation and a slow maturation. Away from light, a constant temperature is used in forming the aroma of aging called tertiary. After this long period of rest, Champagne is disgorged (elimination step of yeast sediment). Then we add a small amount of dosage-liquor whose quantity varies depending on the type of wine (brut, extra brut ...). Finally, we cork the bottles.

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11 different wines with 39 vintages

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