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Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.ABOUT THIS WINE
Grown on clay and limetsone soils. The grapes are fully destemmed and see 20 hours of skin contact. The free-run uice is then fermented with native yeasts in stainless steeltanks. The wine spends 36 months on the lees in bottle. 1.8g/l dosage.
ABOUT THIS PRODUCER
The Heucq family began bottling its ownchampagne as early as 1936. From the 1950s onwards, Roger Heucq modernised the business, and a good part of the vines still date back to that time. With the arrival of his sonAndrin 1973, the conversion toorganic viticulturebegan and a new orientation towards fine, elegant champagnes characterised by terroir began, which continues to this day.
For some years now, Andr has been actively supported by his childrenFanny & Alexandre. Fanny also runs “dilettantes”, a well-stocked Champagne boutique in Paris.
The domain has 6ha of vineyards in the Valle de la Marne, with theMeunier grapebeing the most important. The soil here has a special, three-layered structure consisting ofsand, green clay and calcareous clay. This formation means that it requires less water, which is very beneficial for the low-rainfall area around Cuisles. Wines of very special characteristics grow here, with finely balanced minerality, body and high ripening potential.
When vinifying the wines, Heucq does not use filtration and hardly any sulphur for stabilisation. Andr prefers to age the wines in wood to achievebalance and harmony, but his experiments withconcrete eggs and clay amphoraealso produce exciting and unique results. Depending on the grape variety and vintage characteristics, he skilfully uses the different containers or assembles them according to their needs.
The dosage has been reduced more and more in recent years, but thelong yeast storagehas been maintained. This gives the champagnes an extremely individual style:intense and powerful, but also precise, soil-focused, juicy and with a lot ofstructure.
