Lallier Champagne

The young house of Lallier was established in 1996, purchased by winemaker Francis Tribaut in 2004, and in 2011 moved operations from its 18th century vaulted cellars in Ay to a new facility in Oger. The estate is privileged to eight-hectares in Ay and four in Cramant, Chouilly and Vertus, providing for oone quarter of its annual production of 450,000 bottles, the remainder sourced from across the Montagne de Reims and Cotes des Blancs. Fermentation takes place in stainless steel tanks using only natural yeasts, and partial malolactic fermentation maintains freshness. These are clean, well-balanced and fruit-focused champagnes, though entry cuvees can lack character and presence. TYSON STELZER