Benoît Marguet is one of the leading winemakers in Champagne practicing biodynamics in the vineyard as well as in the cellar. All fermentations take place in oak barrels with native yeasts, Marguet prefers the added complexity that barrel ferments develop. He also finds that working with wood brings him closer to nature as opposed to steel, which is cold and impersonal in his mind. All wines go through malolactic fermentation and spend extended periods on their lees. Cellar work is done naturally through gravity flow with decisions like racking, digorgement, & bottling being made based on the lunar calendar. Benoît has also been pushing to use less and less SO2 and in 2012 80% of his production was produced sans soufre.
Grape: 70% Pinot Noir | 30% Chardonnay
Soil: Chalk with varying degrees of topsoil
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