Logo Champagne Pierre Legras, Grand cru à Chouilly

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Know-How

Champagne Pierre Legras, Grand cru à Chouilly - Equipment to match  great  ambitions

Equipment to match

great

ambitions

Pierre Legras Champagne has a modern winery to develop its vintages. Consisting of 27 stainless steel tanks and a dozen barrels, it offers Vincent the opportunity to engineer his wines as he wishes. Rooted in his time, he has equipped himself with thermo-regulated vats. They ensure an ideal fermentation temperature and thus a greater preservation of the aromas.

The expression

of a terroir

Following his intuition, Vincent carries out malolactic fermentation on all his wines. Performed at the end of the alcoholic fermentation stage, it plays a key role in reducing the acidity of juices. With aging, aromatic hints of butter and brioche develop month after month.

This stage is one of the indisputable signatures of Pierre Legras  champagnes

Champagne Pierre Legras, Grand cru à Chouilly - The expression  of a terroir
Champagne Pierre Legras, Grand cru à Chouilly - The subtle art of blending

The subtle art

of blending

Since his beginnings, Vincent has blended his champagnes. Disregarding conventions, he has chosen the beginning of Spring for the first tastings of the clear wines. An ideal period as it gives Pierre Legras Champagne more mature and expressive juices. This guarantees that the aromas, so characteristic of each terroir, express themselves with finesse and power. The year’s work begins to take shape before his eyes. It will nevertheless take several tastings to imagine, combine and expose the distinctive style of Pierre Legras wines.

Working

the material

In order to bring out the potential of each clear wine, each is blended and vinified according to two techniques. The first part is vinification and aging in stainless steel tanks. By working in this way, Vincent obtains frank, mineral and fruity champagnes whose freshness is the common denominator. For the Monographie and Route Impériale cuvees, he partly vinifies the wines in casks to associate them with wines vinified and matured in vats. During this short and decisive period, champagnes have a more roasted and spicy profile, rubbing shoulders with the world of gastronomy. A fate reserved only for high-end vintages.

Champagne Pierre Legras, Grand cru à Chouilly - Working the material