Moncuit Pierre

The Champagne Maison Pierre Moncuit has resided for more than a century in Mesnil sur Oger, in the heart of the Cote des Blancs, where the Chardonnay grape has found its terrain of choice, giving birth to sparkling wines of excellent structure and pleasant smoothness. It was in this grand cru of ancient election that Pierre Moncuit purchased 19 hectares of vineyards in 1889 and, convinced of the exceptional quality of the terroir, began producing Champagne, backed by the support and collaboration of his wife Odile Delos.

In 1928 the first label of pure Chardonnay was released, produced by Robert, Pierre's grandson, who continued the work started by his grandfather with passion and determination. Since 1977 Nicole Moncuit, who is as passionate about winemaking as she is about vineyard cultivation, has taken over the technical direction of the Maison, while the commercial and foreign export business is followed by her brother Yves Moncuit. The fine elegance that only a woman can imprint in her wines is recognizable in each of the vintages she produces. Today Nicole's daughter Valérie has decided to take part in the Maison Moncuit team, investing her know-how in this ambitious family project.

Times have changed, but the philosophy is still the same: great respect for the land, little intervention both in the vineyard and in the cellar and a return to traditional methods, without shortcuts, in order to allow nature to express itself in the best possible way.

The soil of Mesnil sur Oger is calcareous on the surface and rich in the subsoil of gypsum, called craie here, which has calcite granules and micro marine organisms that have been preserved following the withdrawal of water some 70 million years ago. A morphology of undoubted exceptionality that gives the Champagnes produced in this area an unmistakable savoriness, a characteristic trait of the house. Pierre Moncuit's Champagnes are of excellent quality and intriguing drinkability; fruit aromas are admirably interwoven with minerality and freshness, the sip is always enveloping and the gustatory persistence leaves an ever pleasant taste on the palate.