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Tarlant

tarlant champagne logo bw

Emblem of the champagne house TARLANT

The family winery is currently managed by the siblings Benoît and Melanie Tarlant. However, the tradition goes back to more than twelve generations. The Oeuilly site is located in the Vallée de la Marnethat is to say, absolute black Riesling country. However, it is not Pinot Meunier but above all Pinot Noir and a little Chardonnay that the Tarlants are fond of. They also cultivate small amounts of Arbanne, Pinot Blanc, Petit Meslier and Fromenteau as well as Pinot Meunier, which is common in the valley. As a member of the Terres et Vins association, the focus of the production is on Champagne wines with a strong character.

These grape varieties grow naturally and organically on a total of 55 plots. Each plot is harvested individually and vinified separately. About half of the base wines are aged in wooden barrels. The barrique barrels come from Burgundy and are regularly exchanged for new barrels. None of the base wines undergo malolactic fermentation. The aim is to offer the powerful style from the wooden barrel a concise acidity as a counterpart.


More about Tarlant

Alchemy in the champagne cellar

After the maturation of the base wines, the most exciting part follows in the cellar: the cuvée. Similar to a great chef, you follow recipes and ideas. The goal is to taste a certain wine, such as. Brut Traditionyear after year. Or to work out and implement an interpretation of the vintage, its characteristics and peculiarities in the case of the site wines. The multitude of plots and the resulting base wines enable Benoît to develop or implement this recipe in the cellar. The sparkling wines of Tarlant reach the bottle for the second fermentation with little dosage. Depending on the wine, between 0 - 8 g are used, so that the wines are described as Brut Nature, Extra Brut or Brut. Particularly worth mentioning here is the straightforward Tarlant Zero Brut Nature and the Top Cuvée Louis from 70-year-old vineyards.

Extra long yeast storage

After the second fermentation in the bottle, the wines experience a very long yeast storage in the cellar. The number of bottles in the cellar is considerable. Top wines like the Vigne d'Antan from rootless Chardonnay vines of very high age or the Cuvée Louis are stored on the yeast for far more than ten years. The intensity and expressiveness is simply phenomenal. Also to be emphasized would be the Cuvée BAM! from the rare grape varieties Meslier, Arbanne and Pinot Blanc.