After starting out as vineyard manager for a major regional group, Jérôme Coessens chose to found his own champagne house – with a very particular vision. In fact, he grows exclusively Pinot Noir, making it into single-plot and single-vintage wines. In short, it’s a very Burgundian approach, allowing wine lovers to discover the identity of the terroir in a unique way. Each plot has its own personality, which Jérôme Coessens identifies according to four categories of resulting wine style: ‘Mineral’, ‘Fruit’, ‘Flower’ and ‘Body’.
The vines planted using mass selection between the 1970s and 1980s are cultivated in a low-intervention manner, and the winemaking process follows the same philosophy. The soils are tilled to enable the roots to develop and reach the bedrock, to extract its very essence. Harvested when just ripe, the grapes undergo full malolactic fermentation and the wine is matured for a long time on its lees. In addition to the sparkling wines, the estate also produces some rare red wines under the Côteaux Champenois appellation, made with the advice of Burgundian winemaker Yves Confuron.

As its name suggests, this wine comes from the Largillier locality, characterised by poor clay-limestone soils. A hallmark of great wines, these conditions force the vines to root deeply and produce fully ripe fruit. Four fine wines are produced from this site, including this vintage expression, crafted in a deliberately low-intervention style. Following the harvest, the Pinot Noir grapes are carefully sorted before undergoing full malolactic fermentation. The wine is then aged on its lees to build greater aromatic complexity, texture and depth.
On tasting, it reveals a precise, lingering profile, combining finesse with fluidity. Notes of cocoa and red berries bring generosity to the palate, balanced by a pronounced minerality that drives a saline, savoury finish. Generous yet distinctly mineral, this Champagne pairs particularly well with creamy cheeses or white meats.