The Champagne House Vilmart & Cie was founded in 1890 by Désiré Vilmart. Since then, the House has been leaded by passionate sons and sons-in-law who enabled this small House to become famous. It is in the heart of the Montagne de Reims that Champagne Vilmart established his vineyard, a few miles south of Reims, in the small village of Rilly la Montagne.
"When I think of finesse in Champagne, Vilmart is one of the first names that come to m...
Vilmart owns 11 hectares of vineyards in and around the village of Rilly. The vineyards are planted with 60% Chardonnay and 40% Pinot Noir. Yields and working practises are strictly controlled. The terroir is composed of 35-year-old parcels, some are older than 50 years but they are exclusively used to produce the wine "Coeur de Cuvée".
The harvest takes place one hundred days after flowering in the middle of September after one year o...
People in charge of pressing fulfill the traditional pressing machines due to 4,000 kg of grapes i.e. one marc. This marc flowes slowly and 25 hl 50 of juice are recovered in two steps. The first juices (20 hl 50) - the noblest ones - are called «cuvée» and the left 5 hl are called «la taille» (sharpening).
During the pressing the must (i.e the freshly pressed grape juice) drips into small vats called "belons". Then the juice is left to set...
How should Champagne be stored? When you buy a bottle of champagne, it has already been matured in the cellar so should be drunk within a few years. Your bottle should always be stored in a cool, dark, draft-free place out of direct sunlight. at a constant temperature between 10 and 12 degrees. Store your bottles in «horizontal position» (on its side) to prevent the cork from drying out.
At what temperature should champagne be served ?
Cha...
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