Lallier Blanc de Blancs Brut Champagne

This unique Champagne is crafted in the grand-cru village of Aÿ, where winemaking roots date back to the Roman era. Made from Chardonnay grapes from Aÿ and Côte des Blancs, the floral, fresh, and mineral Champagne is aged 36 months.

About Lallier Blanc de Blancs Brut Champagne

Aÿ-Champagne is a municipality located in northeastern France, the commune being most notable for its production of Champagne. Champagne Lallier was founded in the village of Aÿ in 1906. The grand-cru village is notable for its rich winemaking history that dates back to the Roman era. The house was founded by René Lallier after marrying into a Champenois family. In modern times, René-James Lallier took the brand in a new direction with the help of Francis Tribaut, modernizing the facilities and refurbishing the cellars in the 90s. Since 2020, the house has operated under Campari with Dominique Demarville serving as general manager and cellar master.

Under Demarville’s leadership, Lallier continues to thrive as a modern operation, rooted in rich tradition. Building upon centuries of know-how, the house is being steered towards eco-responsibility, producing true terroir Champagne that is embodied in their flagship Série R and cuvée Ouvrage.

Lallier Blanc de Blancs is a brut Champagne that is crafted from Chardonnay grapes, grown on pure chalk soils of Aÿ and Côte des Blancs. The latter is known for its Chardonnay grapes, while Aÿ’s grapes provide an unexpected twist, making for some truly unique wine ― pure, balanced, and intense. Aged 36 months, it’s bottled at 12.5% ABV, it’s a floral and fresh expression with delicate power and notes of citrus and pastry.

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About Champagne

Champagne has been associated with royalties since the 17th century, still maintaining its glorious reputation.

The French take Champagne seriously, so coming from the Champagne region of France isn’t the only requirement that keeps this drink from being “just sparkling wine.” The rules of the appellation require specific vineyard practices, particular types of grapes, specific pressing methods, and secondary fermentation of wine.