Lafalise-Froissart
Nestled in the heart of the esteemed Verzenay Grand Cru vineyards lies Champagne Lafalise Froissart, a gem amidst the Montagne de Reims. With a lineage spanning six generations, this family-run winery is currently guided by the skilled hands of Paul Froissart, leveraging his profound understanding of their distinctive terroir.
Embracing both organic and biodynamic practices, Lafalise Froissart places utmost importance on nurturing their soils and vines, reaping abundant rewards. Their commitment yields terroir-driven, refined, and meticulously crafted wines that rival the finest names in the region. By adopting a hands-off approach, each plot flourishes with its individual character, contributing to the complexity of the final elixir. The vinification and ageing are made 100% in Barrel. These Champagnes are a well-kept secret, cherished by those in the know a limited quantity (less than 20,000 bottles produced) of unparalleled quality, destined to be savored for years to come.
276 Verzenay Grand Cru Brut Nature
From les Longues Raies plot,the 276 cuvée undergoes a natural alcoholic fermentation in barrels and ageing of wines on the lees for 6 to 8 months. 2,900 bottles produced.
791 Dizy Premier Cru Extra-Brut
100% Chardonnay from Dizy. Clay soil on top of hard chalk very deep down. Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. 3g/liter of dosage. 1,300 bottles produced.
Rosé Extra-Brut
80% Pinot Noir from Les Rochelles in Verzenay with 10% solera reserve, and 20% Chardonnay from La Queue des Loges in Verzy. Clay soil on top of
hard chalk. 5g/liter of dosage. 550 bottles produced.
045 Verzenay Grand Cru Extra-Brut
From les Rochelles Plot, the 045 cuvée undergoes a natural alcoholic fermentation in barrels and ageing of wines on the lees for 6 to 8 months. 2,500 bottles produced.
108 Verzenay Grand Cru Extra-Brut
100% Pinot Noir from les Chauffours plot, Limestone, sand, and clay soil. Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. 5g/liter of dosage. 3100 bottles produced