Champagne Piollot

Growers and winemakers in a father to son lineage that spans five generations, we are dedicated to preserving the traditions of Champagne. My father enlarged the vineyard. His lifelong passion was to select only the best vine plants, by observing them closely year after year.

His heritage to us was thus a vineyard composed of plants resulting from mass selection – a method of vine propagation in which cuttings are taken from a number of different vines – which is to a great degree responsible for the unique character of our vineyard. But above all his heritage was a passion for Champagne, its savoir-faire, as much in the selection of the vines as for transforming the grapes into wine.

In 1986 we decided to begin making and selling our wines under the Piollot et Fils brand name. Every year we create different cuvées, such as the Cuvée de Réserve, certain vintages and our rosés, which are produced by maceration. La cuvée de Réserve, certains millésimes et des Rosés de macération.

For the last twelve years we have made a strong commitment to respect for the environment and will soon make available our first cuvées using the principles of biodynamic agriculture.

Grape Varieties

60% Pinot Noir

30% Chardonay

6% Pinot meunier

4% Arbanne

Orientation of the Vineyard

50%East

50%West

Age of the Vineyard

20% more than 40 years

60% from 20 to 40 years

20% less than 20 years 

All of the must (freshly-pressed juice) from our grapes results from pressings conducted on the property. We prefer using a traditional press, which allows the eye and hand of the winemaker to precisely control its progress and speed. This respect for the harvest allows us to obtain a very good quality must. At this point the winemaking of each of our four cuvées takes place in a very specific manner.
Our Cuvée de Reserve is an assemblage of three or four different years, employing the three Champagne grape varieties: Pinot Noir, Chardonnay and Pinot Meunier.

Our rosé cuvées are produced by maceration, using a process in which the grapes are first crushed by foot. They then macerate five to six days before being pressed. This approach develops the fruit notes, typically cherry and raspberry. C'est à dire que les grappes sont foulées aux pieds et macèrent 5 à 6 jours avant pressurage. Cela permet l'exhalation de notes de fruits (fruits rouges bien souvent) plus franche. The cuvée Robert Piollot is partially matured in oak casks. Our vintage wines are only produced in exceptional years.
They are composed primarily of Chardonnay, sometimes to the exclusion of other varieties (Blanc de Blanc).