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The Maison Geoffroy has its origins dating back to the early 17th century on the lands of the commune of Cumières, in the heart of the Vallée de la Marne.
Since then, the winemaking know-how has been passed down from generation to generation, and today it's Jean-Baptiste Geoffroy and his wife Karine who, accompanied by their daughters, passionately watch over their 14-hectare vineyard. They produce Champagnes "de vigneron" as we like to say, that is to say, authentic and carrying a history that can be found right down to their taste of terroir.
The Village of Cumières was the anchor point for the Geoffroy family in the 17th century. Generations followed one another, but it wasn't until the early 1950s that René Geoffroy and his wife Julienne decided to create their own Champagne, and the Geoffroy brand was born. Their son René succeeded his parents at the head of the company, acquiring new plots of vines to develop the business. His son Jean-Baptiste took over at the end of the 1980s, having graduated in viticulture and oenology. Together with his wife Karine, he took the decision to transfer the business from Maison Geoffroy to Aÿ in 2008. Today, they are gradually passing on their passion and know-how to their 5 daughters, who will embody a fifth generation of... See more ...
The vines, over 30 years old, are located in Damery, on the southwest-facing plot known as "Les Collinardins". The work in the vineyard is entirely dedicated to the creation of a still wine. This short-nouée plot produces golden millerandage bunches, offering good concentration with a limited yield. The soil is clayey-siliceous, with white chalk gelifracted to a depth of 70 cm, at an altitude of 104 meters and a slope of 18%.
The blend is 100% Chardonnay, with a dosage of 0 g/L Brut nature. Vinification begins with hand-picking of the grapes at optimum ripeness, followed by traditional sorting and pressing. Only the "Tête de Cuvée" juices are selected for parcel-by-parcel vinification by gravity. Fermentation is direct, using indigenous yeasts. Aging on lees in oak barrels lasts two years, followed by 36 months of cellar ageing on laths. The wines are neither filtered nor fined.
On tasting, this Champagne reveals aromas of flower pollen, brioche, toast and hazelnut, thanks to two years' aging on lees. Full-bodied and rich on the palate, with a fine, persistent mousse. Ripe fruit and honey aromas are balanced by a subtle minerality. It can be enjoyed now for its complexity and has good ageing potential.