Represented by Francis Tribaut
This house is relatively new, founded by René-James Lallier in 1996, although there have been Lalliers established in Aÿ for five generations. In 2003, Francis Tribaut purchased the company along with its vaulted 18th-century cellars in the center of Aÿ; Tribaut had been Lallier's consulting oenologist, and today he continues to direct the house and to vinify its wines.
The house owns 12 hectares of vines, eight of which are in Aÿ, with the rest in the Côte des Blancs villages of Cramant, Chouilly and Vertus. These account for roughly a quarter of its needs, and in all, 45 hectares of grand cru vineyards are sourced from various sectors of the Marne.
While the wines used to be made in the cellars in Aÿ, Tribaut has recently built a new winery in Oger, and as of 2011, all of the winemaking is done there. The fermentation takes place in stainless-steel tanks, with indigenous yeasts, and in order to maintain a consistency of style, the malolactic is allowed to occur only in a portion of the wines, with each cuvée blended from both malo and non-malo wines. "The idea is to keep the same feeling of freshness every year," says Tribaut.
Information courtesy of Peter Liem's ChampagneGuide.net ©