The Lafalise-Froissart estate is based in the heart of Verzenay in the Montagne de Reims. There are five hectares in total of Grand Cru vineyards located in Verzy and Verzenay, as well as a small plot of Premier Cru in Dizy. With over a century of viticulture passed through six generations, the estate is now spearheaded by Paul Froissart. Paul’s intimate knowledge of his family’s terroir and his passion for making great Champagne is palpable and infectious, and his accolades are very well-deserved. Paul produces terroir-focused, elegant, and precise wines full of personality.

Paul studied the geology of the region and what role it plays for both grape growing and wine making. He considers the soils, the vines, and the wines to be equally important for the aromas and flavors of his Champagnes.

The estate is organic certified and farmed biodynamically as much as possible, prioritizing the health of the soils and vineyards. The benefit of this low-intervention approach means that each parcel can express its own unique properties in the final wine. Grassing the rows of vines provides life for the soil and the organisms it contains. Paul practices superficial plowing with a horse to renew the vegetal carpet, oxygenate the earth, and continue the regeneration.

Vinification is done plot by plot, and the wines are vinified and aged in barrel. Paul keeps a perpetual reserve according to the Solera system. The wines are terroir specific and named according to their parcel number. His back labels include specific information about cepage, vinification, soil, and disgorgement date.

Cuvées 276:  Les Longues Raies, Grand Cru Brut Nature
100% Pinot Noir from Verzenay with 16% reserve wine. Graveluches soil (a mixture of limestone and clay).  Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. Zero dosage. 1600 bottles produced.

Cuvées 045: Les Rochelles, Grand Cru Extra Brut
85% Pinot Noir and 15% Chardonnay from Verzenay with 16% reserve wine. Clay soil on top of hard chalk. This is his most difficult plot, once owned by his grandmother, who had a big personality.  Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. 5g/liter of dosage. 1600 bottles produced.

Cuvées Rose, Grand Cru Extra Brut
80% Pinot Noir from Les Rochelles in Verzenay with 10% solera reserve, and 20% Chardonnay from La Queue des Loges in Verzy. Clay soil on top of hard chalk. Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. 5g/liter of dosage. 550 bottles produced.

Cuvées 791: Terres Rouges, Premier Cru Extra Brut
100% Chardonnay from Dizy. Clay soil on top of hard chalk very deep down. Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. 3g/liter of dosage. 3100 bottles produced.

Cuvées 108: Les Chauffours, Grand Cru Extra Brut
100% Pinot Noir from Verzenay with 16% reserve wine. Limestone, sand, and clay soil. Aged on its lees in barrel for eight months, with an additional 24 months on the lees in bottle before being disgorged. 5g/liter of dosage. 3100 bottles produced.