The VIRGINIE T. Style
Our confidential production is the signature of a family, the idea of a distinct, unique and recognizable identity.
Our House was not born from a marketing plan. It was born from a sincere desire:
Create a champagne with character, rooted in a dual lineage, but looking towards tomorrow.
A style dictated by a signature
Our style, although contemporary, remains true to our values: pleasure.
For us, style is above all a matter of pleasure. Although it's in keeping with the times, it remains resolutely faithful to our roots and our vision of champagne.
With production deliberately limited to less than 90,000 bottles per year, we work exclusively with the best Champagne terroirs to reveal the uniqueness of each harvest.
Behind every bottle, there is a strong conviction: a champagne must reflect the soul of those who make it.
Our confidential production is the fruit of know-how passed down through seven generations.
Rather than a brand, we chose to add a signature - that of a family attached to its land and its independence.
A signature that tells a story, an identity, a vision of champagne.
Long aging is the only thing the greatest champagnes have in common. It is at this moment, after 4 years, that the magic is born: complexity, softness, depth and that pleasure so characteristic of our vintages.
Time, champagne's ally
We have chosen excellence: quality over quantity, time spent serving pleasure, a champagne made to last and move.
More precisely, aging on lees changes a champagne because it profoundly transforms the wine, both aromatically and texturally.
Since the creation of the House in 2008, we have decided to give each vintage time to flourish.
All our champagnes are aged for a minimum of four years in the autolysis stage.
This long, rare and costly process requires rigor and precision: rigorous selection of grape varieties, choice of the best vintages, patience and constant attention.
The impact on the wine is then edifying:
- A more delicate effervescence, with finer bubbles
- A smoother, longer, almost silky mouthfeel
- Better integration of the dosage (sugar added at the end), which balances the sensations.
- It refines secondary and sometimes tertiary aromas (pastry, candied fruits, leather, truffle, dried fruits, etc.)
- It makes the wine more stable, more able to age even after disgorging, which allows us to limit inputs, particularly sulfites.
In short, the style is clearer, rarer, that reserved for the greatest of champagnes.