Robert Moncuit
| Robert Moncuit | |
|---|---|
| legal form | S.té civile d'exploitation agricole |
| founding | 1889/90 |
| Seat | Le Mesnil-sur-Oger , France |
| management | Françoise Moncuit |
| Branch | winery |
| Website | Moncuit website |
Robert Moncuit is a family-run champagne house in Le Mesnil-sur-Oger . Le Mesnil is located in the Champagne wine region . The competitors Krug and Salon also have important locations in this location . The only eight hectare farm is one of the Grand Cru producers and is planted exclusively with Chardonnay . The annual production is 60,000 bottles. The vineyards of the municipality have very calcareous soils, which give the base wines finesse and minerality .
history
It was founded as a winery in 1889, when Alex Moncuit began to produce wine. It wasn't until 1928, with Robert Moncuit in the third generation, that sparkling wine production began. Vintage sparkling wines were also produced between 1935 and 1987, but today production is limited to cuvées in order to ensure consistent quality. Pierre Moncuit, son of Françoise Moncuit, has been the fifth generation of the family to work in the company since 2000.
Products
- Cuvée réservée brut
This wine is grown in different locations in the municipality of Le Mesnil-sur-Oger, but is always from one vintage. The winemaking takes place in temperature-controlled stainless steel tanks. In the controlled fermentation takes place the malolactic fermentation . It takes six months to mature on the lees. The residual sugar content is 8 g / l .
- Cuvée réservée extra brut
The extra-brut champagnes are selected and harvested in order to obtain the optimal ripening time for all grapes. When blending the separately pressed wines, different years are mixed in order to give the wine as much fruit aromas as possible. The Chardonnay grape variety gives the wines great purity, which gives the Champagne Extra Brut a distinctive floral note with a radiant "nervousness". The fermentation takes place as with the Cuvée réservée brut . The residual sugar content is 2–4 g / l, depending on the vintage.
- Grande Cuvée Grand Cru Blanc de Blancs
This champagne is made exclusively in the best years. The current year is then blended with the two oldest years. All vineyards face south and are 50 years or older. Previously, the vineyard worked with reduced yield, which had a very low output, but gave the base wines an impressive variety of aromas. The ripening on the yeast generally takes place until the end of winter. The residual sugar content is 6 g / l.
Individual evidence
Coordinates: 48 ° 56 '55.3 " N , 4 ° 1' 54.2" E