You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
CHAMPAGNE<br />
– FUTURE –<br />
Florian Malot<br />
Cindy Malot<br />
The wine must come from land that has not seen chemical<br />
treatments for 3 years, but it takes much longer than that in<br />
Champagne to secure certification – the reserve wines added<br />
to the non-vintage wines must also be certified organic.<br />
The estate’s current clientele is made up of loyal customers,<br />
and three quarters of the wines are sold at the cellar door.<br />
Organic certification should also open up export markets<br />
and allow them to tap into high-end restaurants.<br />
Another innovation introduced by their father but which has<br />
captured their imagination is the use of egg-shaped concrete<br />
tanks to ferment the wines. The egg shape puts sediment<br />
back into suspension during fermentation, changing the<br />
aromas. The Pinot noir feels rounder and more powerful<br />
whilst the Chardonnay is bursting with tension and white<br />
fruit. Since 2019, they have been maturing single vineyard<br />
wines in barrels, and will soon have a solera system up and<br />
running. In the long term, they may even introduce Merino<br />
sheep to keep the grass down in winter and avoid wasting<br />
fuel. And they could use photovoltaic energy to power<br />
their temperature-control equipment. The young couple is<br />
certainly not short of ideas.<br />
36 SPRING 2021 GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE
Change language