Extremely classy Champagne.
Vegan / Vegetarian
The first bottles to bear the Lallier name appeared in 1906, when the Champagne house was founded by René Lallier who had married into a prestigious Champenois family. Lallier has been firmly rooted in the village of Aÿ ever since. In 1936, Aÿ was one of the seventeen villages to be classified as ‘‘Grand Cru” in Champagne, a clear indication of the quality of the grapes that grow on its famous hillsides and the remarkable wines they produce.
In 1996, René-James Lallier, the founder’s grandson, carried out major modernisation work on the winery and refurbished the cellars in which Lallier’s Champagnes are aged. He enlisted the help of Francis Tribaut who, at the time, worked as a consultant to some of the most prestigious Champagne houses, as well as managing his family’s domaine in Romery.
Viticulture & Winemaking
The house of Lallier specialises in producing champagnes by sourcing exclusively from vineyards officially classified Grand Cru and Premier Cru. This is 100% Grand Cru, the Pinot Noir is sourced from the Grand Cru Aÿ and the Chardonnay from the Grand Crus of Avize and Cramant in the Côte de Blancs. The provenance of the grapes enables a low dosage to express the purity and the richness of these terroirs. Using approximately 2/3 Pinot Noir and 1/3 Chardonnay wine and a 9g/L dosage, the bottles are matured on their lees in chalk cellars for 24-36 months.
With great complexity and finesse, this has an energising, citrusy palate and delivers an equal measure of ripe, toasty fruit followed by a tasty, elegant finish.
Serve chilled as an apéritif, with dim sum, or with charcuterie.