The Champagne house Robert Moncuit is nestled at the bottom of the emblematic village of Mesnil-sur-Oger and is led by Pierre Amillet, a keen wine enthusiast, today. The winemaker cultivates 9 hectares of Chardonnay as well as one plot of Pinot Noir. Well aware of the current environmental concerns and with a view to protecting biodiversity, the winemaker handles his vines with the utmost respect. Certified organic since 2022, he works the soils, stakes the plants with care and limits yields due to strict pruning. Each parcel receives unique care depending on its needs, to allow the personality of each one to shine through.
After harvesting the grapes entirely by hand, vinification occurs with as little intervention as possible. The aim is to allow the fruits to naturally reveal all their delicious aromas as well as the mineral identity of the limestone terroir where they grow. Heavily inspired by Burgundian winemakers, Pierre Amillet oversees malolactic fermentation as well as ageing on lees for ten months in old barrels (which have already seen 3 or 4 wines) from Meursault and Chassagne-Montrachet. The wines are bottled without adding sulphur or a preliminary dosage.

Extra Brut Les Romarines is an excellent introduction to the style of Maison Robert Moncuit. The house is now expertly run by Pierre Amillet, a passionate winegrower who converted the estate’s eight hectares to organic farming in 2022. Since then, the quality of the wines has continually improved.
This cuvée is a blend of 93% Chardonnay and 7% Pinot Noir. The vines are planted on the outstanding terroirs of Le Mesnil-sur-Oger, one of Champagne’s 17 Grand Cru villages. There, they benefit from gentle slopes and an ideal east-facing aspect. The soils, composed of limestone, clay and chalk, are perfectly suited to Chardonnay.
Following manual harvests, the grapes are vinified with a low-intervention approach, allowing the fruit to express the full memory of its terroir. Fermentation takes place in 350-litre oak casks. Each vintage undergoes malolactic fermentation before the wine is matured for almost a year in Burgundy barrels.