Moncuit Robert

In the heart of the Côte des Blancs, exactly within the Grand Cru village of Le Mesnil-sur-Oger, the refined and profound Champagnes of Récoltant Manipulant Robert Moncuit are born. The historical roots of this champenoise entity go back to 1889, when Robert's grandfather Alex started his own winemaking business. Alex was succeeded by his son Alexandre, who expanded the estate with the purchase of new vineyards. However, it was only with Robert in 1935 that the winery began marketing its first labels under the family name, establishing itself in the Côte des Blanc wine scene. At the helm of the estate today are Françoise Moncuit and Pierre Amillet, respectively the fourth and fifth winemaking generations of the Moncuit family, who work with supreme respect for the environment and the noble tradition of the area.

In keeping with the tradition for the Côte des Blancs, the varietal platform of the Robert Moncuit winery is centered on Chardonnay, the area's symbolic varietal, flanked by smaller percentages of Pinot Noir. The vines, most of which are over 50 years old, grow exclusively within villages classified as Grand Cru on the region's chalky soils. Harvesting is done strictly by hand, and in the winery, vinification is accomplished through soft pressing and temperature-controlled fermentations in stainless steel tanks or French oak barrels. Part of the vin de reserve comes from perpetual reserves, that is, elaborated in oxidative style with long aging in wood. Of course, mousse-taking takes place in the bottle according to the Champenoise Method, with the aging on the lees ranging from 24 to over 70 months for the most prestigious labels. Dosages are then always kept very low in order not to interfere with the expression of the terroir.

The goal of the RM Robert Moncuit winery is to bring out the extraordinary mineral character of the Côte des Blancs through pure and complex Champagnes. Mission centered: from 'Les Grands Blancs' to 'Perpetuelle' via the 'Grand Cuvée' the Champagnes signed Robert Moncuit constitute a rare oenological gem in the world of bubbles.