Pierre Moncuit Delos Grand Cru Extra Brut was made as a tribute to the first generations of this winery that was set up at the end of the 19th century. In 1889, Alex Moncuit bought the first Chardonnay vineyards in Mesnil-sur-Oger, a village located in the heart of the Côte des Blancs. There, in the A.O.C. Champagne (in the northwest of France), the first generation of the Montcuit family limited themselves to selling their grapes to other winemakers and champagne producers. However, his son Pierre had more vision and, aware of the great quality of the grapes in the area, decided to produce and sell his own wines. He was not alone in his work and his wife, Odile Moncuit-Delos, helped him with his mission.
Now, Nicole Moncuit and Valérie Charpentier, the third and fourth generation respectively, continue to remember and pay tribute to these three pillars of the house with Pierre Moncuit Delos Grand Cru Extra Brut, an extra dry champagne from the 15 hectares of old vine Grand Cru vines that the Montcuit family cultivates in Mesnil-sur-Oger. In this area, south of Épernay, and with an average temperature of 11°C, vine cultivation can be difficult. However, despite its far-north position, this area has various factors that allow the cultivation of high quality grapes: planting the vines on hillsides, the calcareous chalk soil (good for retaining water) and the double influence of the oceanic climate (with rainfall and mild temperatures) and the continental climate (providing the necessary hours of sunshine).
More than a century of experience and reputation guarantee the trajectory and reputation of this company, which is already looking to the future. Without going any further, the family has just invested in a much more modern winery, which allows each plot to be vinified separately, guaranteeing the nuances and character of the terroir. In particular, this is one of the principles that Nicole Moncuit and Valérie Charpentier are following today, by focussing on Chardonnay, a variety rich in nuances that mother and daughter have set out to find all the profiles of. After a careful selection, the Pierre Moncuit Delos Grand Cru Extra Brut grapes are processed and undergo their first fermentation. After finishing the process, this base wine is bottled and liqueur de tirage (containing sugar) is added. This gives the yeasts enough food to carry out the second fermentation in the bottle, which will be followed by a three-year aging period. During this time the sparkling wine will be left in contact with the lees (dead yeasts) which will provide volume, body and depth. A real work of art.