We only taste Blanc de Blancs vintage champagne, produced by four different vignerons.

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Champagne Jacques Lassaigne from Montgueux (Montrachet of Champagne, chalk soils) from the Aube /  Cote des Bar region with his vintage champagne. Emmanuel produces pure  Chardonnay on the chalky soil on the hill of Montgueux just a half hour  out of Troyes the hidden spot in Champagne.

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Champagne André Jacquart from Vertus / Cote des Blancs with the vintage champagne from Mesnil  sur Oger Grand Cru. Marie Doyard produces remarkable Chardonnays grown  on the chalky soil of Mesnil, fermented in Burgundy oak barrel, vinified  without malolactic fermentation and a very long time on lees (around  100 months).

Pascal Agrapart from Avize / Cote des Blancs.

Pacal  and his son Ambroise produce pure Chardonnay on the calcareous soils of  Avize and Cramant. The vintage Cuvée Mineral, which contains wines from  the Grand Cru communities of Cramant and Avize, is partly produced in  oak barrels and stainless steel and sits on the lees for 60 months.

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Champagne Emmanuel Brochet from Villars aux Noeuds (loess rock) from the Montagne de Reims region.  Emmanuel is better known for its Pinot and Meuniers than for its  Chardonnays grown on loess rocks. Fermented in french oak barrel, vinified partly without malolactic fermentation. Time on lees around 60 months.

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We are guests at the Restaurant Mammertsberg with Gault Millau Chef of the Year 2023 Silvio German (2*Michelin) and the sommelier Giuseppe lo Vasco (Sommelier des Jahres 2023 Falstaff).

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We taste five different Vintage champagne :

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2008

2010

2011

2012

2013

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Location : Restaurant Mammertsberg, 9306 Freidorf TG, Switzerland

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Date : 17th of August 2024

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Time : 11:30 AM until 04:00 PM

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Cost : less than a bitcoin / a kilo of gold

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Reservation :  per email

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