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.

In the land of sparkling wine, Robert Moncuit also produces a remarkably mineral Coteaux Champenois Blanc. Today, the estate is skilfully run by the passionate Pierre Amillet. Following the conversion of the vineyards to organic farming in 2022, the wines have gained even greater depth.
Le Mesnil-sur-Oger Les Volibarts is a 100% Chardonnay from the outstanding terroirs of Le Mesnil-sur-Oger, one of Champagne’s Grand Cru villages. Here, the soils are composed of clay, limestone and chalk. The vines thrive on gentle east-facing slopes that provide ideal conditions for the grapes to reach full ripeness. Grapes are hand-harvested to ensure the utmost care and quality.
With the aim of expressing the distinctive character of his terroirs, the winemaker favours a low-intervention approach to vinification. Fermentation takes place in 350-litre oak barrels over several weeks, followed by several months’ ageing in Burgundy oak barrels