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.