The Tarlants' history as a winemaking family dates back to 1687. For several years now, Jean-Mary and his son Benoît Tarlant have been at the helm of the 11th and 12th generations, respectively, and are in charge of the house's fortunes. The vineyards are spread over 55 plots, each with a very unique soil structure and individual microclimate. Limestone, clay-limestone, sand and pebbles characterize the soils in very different proportions. In order to obtain champagnes that are as terroir-specific as possible, each parcel is pressed and vinified individually. Malolactic fermentation is not used. The champagnes then mature on the yeast for an average of five years. In order to preserve the originality of the wines, dosage is used very sparingly.
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Tarlant |
| Country | France |
| Region | Champagne |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 10° |
| Manufacturer | Champagne Tarlant, 51480 Oeuilly / Epernay / France |
