News about the Marc Chauvet champagnes.

10 magnums of Champagne created by Marc Chauvet in 1983 : 10 jewels of 30 years of age…

Publié par blogchauvet le 11 déc 2013 dans Ours champagnes | 0 commentaire

10 magnums of Champagne created by Marc Chauvet in 1983 : 10 jewels of 30 years of age…

Power, freshness and inimitable flavours.

The history of Champagne Marc Chauvet is registered in the chalk of our Champagne cellars in Rilly la Montagne.

In our precious underground cellars, mysterious, fragrant, dark and quiet, each cuvée is an artistic project, each magnum is a promise, each glass is a unique sensation… These caves shelter and protect our family treasures…

At the end of the year, Clotilde and Nicholas Chauvet unveil a new page of family history of Champagne Marc Chauvet.

For the second year, they are delighted to let you discover some of their most precious treasures: 10 magnums of Champagne developed by their father Marc Chauvet in 1983.

Each magnum is unique, numbered, finely dressed, they tell a story, that of a creator of Champagne.

To make the mouth water, Marc, Clotilde and Nicolas have tasted this precious beverage…

30 years old champagneVisual Pleasure : very intense, yellow buttercup, perfect collerette and foam.

Olfactory pleasure : very toasted notes, aromas of citrus, bark, and dried apricot on the first nose, followed by wood and honey scent.

Gustatory pleasure : perfect alcohol/acidity balance despite its great age, amazing freshness and smoothness despite its aromatic power.





marc chauvet creator of champagne marc chauvetComments from Marc Chauvet :  » 1983 was a year comparable to 2013 with a late spring but a very nice summer. We obtained musts very rich in sugar with plenty of acidity… »




Comment from Clotilde- oenologist :  » I have nothing to add, this Champagne is perfect for a wine of 30 years, and I sincerely congratulate our father for his success! « 


You can discover the tasting of the Magnum 1983 on You Tube

Image de prévisualisation YouTube


You can also discover the disgorging of Magnum 1983:

Image de prévisualisation YouTube


colerette-magnum-1983-champagne-mcPrice: contact us

Tasting of our magnum of Champagne vintage 1982 in Italy

Publié par blogchauvet le 7 juin 2013 dans Ours champagnes | 0 commentaire

Tasting of our magnum of Champagne vintage 1982 in Italy

Fantastic, no one was expecting the youthfulness and freshness of acidity. Far superior to the Grande Dame 1998 Cliquot.

What a compliment and how proud for our small Champagne house !!

Commented by Giuseppe Di Marcantonio, the owner of the Restaurant Hostaria Le Repubbliche Marinare, in Pisa, Italy  after having tasted one of our old family treasures of 30 years, the Magnum of Champagne Marc Chauvet Millésime 1982 .

For the occasion, Giuseppe had organized a prestige meal for his customers and great lovers of Champagne.

The gourmet menu was based on the theme ‘ Lo Champagne in contra it Mare  » like in a movie…

In the presence of Teresa Rinaldi, Simo Santi, Guido Ferrini and Daniela Corsi.

The most legendary ever tasting at Hostaria le Repubbliche Marinare,
a limited number (16 seats) for big fans of the bubbles.
We succeeded in getting one of the 10 unique vintage magnums of 1982 in December 2012 “dégorged” after 30 years of resting on lees of Champagne Marc Chauvet, vigneron independant in Rilly la Montagne, zoned Grand Cru for the production of the famous bubbles.
We decided to build around a special event with other large bottles combined with all the best on offer, concluding with a magnum of bubbles metodo classico Italian dolce Villa Rinaldi 2003 « .
Given the exceptional nature of the event the numerus clausus is necessary having regard to the availability of a single Magnum protagonist of the evening. The event could possibly be postponed in case of not reaching the number of guests.

With a little bit of patience and imagination, one can only guess what top-flight guests had the chance to taste with the magnum Champagne Marc Chauvet…

The blending or the talent of the winemaker…

Publié par blogchauvet le 5 avr 2013 dans Ours champagnes | 0 commentaire

The blending or the talent of the winemaker…

This week Clotilde rarely leaves her winery. Her 5 senses are awakening. She breathes, thinks and dreams of her blends. Clotilde completes all the work provided by the Marc Chauvet team for the quintessence of the 2012 harvest. She realizes her blends, to compose the various vintages of Champagne Marc Chauvet from the base wines of the 2012 harvest!



« 2012 has really given us some headaches, both in the vineyards and winery! Nicolas and I have had a few cold sweats and our nights were not always peaceful… But what great challenge for the both of us , winegrower and winemaker! We drew on our resources: knowledge, experience and intuition… »


Adverse weather in the vineyard.

We can say that Nicolas has spent a difficult year in the vineyards, monitoring the weather day by day and using his tractor between rainshowers! The rainy and capricious time during spring, flowering, and summer, singularly threatened the 2012 harvest. In the end the result was rather interesting from a qualitative point of view, even if the quantity was lacking. You can really qualify this crop of ‘fragmented’, with large disparities of one parcel to another.


A complicated fermentation


«The 2012 harvest was complicated from all points of view. The alcoholic fermentation tanks required a lot of work and vigilance. It took place in an unusual and confusing way. I have had to constantly monitor the evolution of my wines, entirely different one parcel to another and one grape variety to another.

But I’m extremely pleased with the outcome! I finished with a bold and powerful wine with a good balance between sugar and acidity. This bodes well for a good potential… I believe, however, they are likely to mature faster than the wines of 2011. »


A promising harvest 2012.

A difficult year as 2012 mobilizes all the talents of winegrower Nicolas and oenologist Clotilde…


« I have long wondered if we would be able to do a vintage champagne 2012. The answer is Yes!

Despite my concerns, I am fully satisfied with my wine. I made the choice to develop a cuvée Brut Millésime2012 and champagne Special Club 2012. On the other hand, given the low harvest, I’ve not produced the Brut Selection. »





Champagne Marc Chauvet Brut Millésime and Special Club 2012 will be different because of different blends: 70% Chardonnay and 30% Pinot Noir for the Special Club (idem 2004), 50% Pinot Noir, 45% Chardonnay and 5% Pinot Meunier for the Millésime. Clotilde in principle reserves the Pinot Meunier for the cuvée Brut Tradition, but given the exceptional quality of the Pinot Meunier this year, she chose to associate excellence with the other 2 grape varieties in the composition of the Brut Millésime 2012.


A lot of winery work

Having defined her blends in the lab and in agreement with Nicolas and 2 counseling oenologues , Clotilde now puts into practice her tank blends. This is done in tanks equipped with mixers that provide the desired blend with perfect homogeneity. Thus blended, the wines are then cold stabilized, filtered and made ready for the tirage (bottling) which will be done next April.






Champagne for 2013 : Champagne Marc Chauvet of course

Publié par blogchauvet le 3 jan 2013 dans Our company, Ours champagnes | 0 commentaire

Clotilde and Nicolas wish you a sparkling year 2013, with bubbles of Champagne Marc Chauvet!


3 days in London for Champagne Marc Chauvet

Publié par blogchauvet le 20 déc 2012 dans Our company, Ours champagnes | 0 commentaire

3 days in London for Champagne Marc Chauvet

Last month, we were invited to London by Marc Hughes, President and CEO of the company The Real Wine Company which markets wines on the internet.  He wanted to present our various vintages of Champagne to his customers.
Agreable and rich weekend of meetings and exchanges!



Image de prévisualisation YouTube


Marc had organized 2 tastings, Saturday and Sunday. He had his white and red wines carefully selected for their good value. Clotilde was the featured guest. Our English friends were delighted to make her acquaintance and ask questions face to face on the production of Champagne Marc Chauvet.


Monday, Marc had also organized a meeting with Jamie Goode, an English journalist renowned in the world of wine. Jamie Goode tasted 4 of our wines- Brut Tradition, Brut Selection, 2004 Brut Millesime, and Brut Rosé. He immediately wrote an article on his blog, rather flattering…

Read the article (English) : click on Jamie Goode

An open book : a 30 year old champagne!

Publié par blogchauvet le 1 déc 2012 dans Ours champagnes | 0 commentaire

An open book : a 30 year old champagne!

The history of Champagne Marc Chauvet is found in our chalk cellars of Champagne. These mysterious, fragrant, dark and quiet caves are home to and protect our family treasures…

Accessing the Marc Chauvet caves, is like entering an ancient library filled with precious books of unique works covered  in dust, on which time has left its mark, gently and surely… Each book, each bottle, each magnum tells a story… For the reader, the words come in colors, scents and flavors that express themselves with a burst of bubbles, the bubbles of Champagne Marc Chauvet.


For the first time, Clotilde and Nicolas have decided to partially open the family history for their loyal customers.
They released the vault their most beautiful jewels: 10 volumes, not one, written by the founder and father Marc Chauvet and his wife Claudette!
10 magnums of champagne produced in 1982,
recently disgorged, unique, numbered, and specially adorned for the occasion by Tania Reby, a stylist.

1982 : Marc Chauvet remembers! « A year of reference for grape quantity and quality.  After 2 years of poor harvests, we finally restored our stocks in 1982…
I immediately knew that this vintage had an extraordinary ageing potential. »


Clotilde and Nicolas Chauvet tasted this great Champagne for you…

Visual : bright yellow, golden reflections. Persistent bubbles.

Nose : aromas of butter, fresh nuts, hazelnuts and toast, then aromas of lime and dried flowers.

Mouth : festival of bubbles despite its age. Taste slightly oaky, even without barrel time. Flavors of walnuts and hazelnuts.

« This champagne is surprisingly fresh for a 30 year old cuvée, with even a touch of acidity and good balance between power and elegance ».


10 Magnums of Champagne, numbered to taste religiously…

NB : for sale from December 1, 2012


Red Wine in Champagne – Champagne Marc Chauvet

Publié par blogchauvet le 23 sept 2012 dans Ours champagnes, The harvest | 0 commentaire

Red Wine in Champagne – Champagne Marc Chauvet

The Champagne region is famous for its sparkling white wine, the king of wines, champagne!

But in Champagne, we don’t just produce champagne. Red wine, which is used to produce rosé champagne is also made. Our jewel, Champagne Marc Chauvet Rosé cuvée is made by assembling  80% of Champagne Brut Tradition and 20% of red wine from the Coteaux de Rilly la Montagne.

Last night, we started to vinify the wine red.

Sparkling red wine is obtained from the Pinot Noir grape, a grape with black skin and white juice. It is  a wine apart. It is vinified in vats Burgundy method. Grape bunches are passed through a destemmer, machine that removes stems (stems of the bunch of grapes) and eclats the skin of the grapes to release the juice they contain. Yesterday we destemmed 2500 kg of pinot noir which will produce approximately 1600 litres of red wine.

Loading of the destemmer

The grapes are fed through using a giant auger

The grapes pass through the destemmer, juice and berries are pumped into the tank with the hose

The stems after passing through the destemmer

Image de prévisualisation YouTube


Alcoholic fermentation

The grapes pass through the destemmer. They are transformed into grape must (grape juice + skin, pips etc.) which is then stored in a stainless steel tank. The must will soak in the tank for 10 to 15 days, triggering its alcoholic fermentation (transformation of sugar into alcohol). At the same time the tannins and the aromatic molecules of grape skin will be transferred to the juice, and thus contribute to color the white juice red.

Image de prévisualisation YouTube

When the alcoholic fermentation is finished, the liquid part is extracted. The solid parts (skin, seeds) are removed and then placed in the press to extract the rest of the juice : this is called the press wine, rich in tannins, anthocyanins, and various aromas. Depending on the type of wine desired, Clotilde combines the free wine and press wine to develop her red wine.

Image de prévisualisation YouTube

After a few months of ageing in tanks,the red wine is filtered and assembled with the Brut Tradition to give birth to Champagne Rosé.



The disgorgment eliminate the yeast sediment in champagne.

Publié par blogchauvet le 19 avr 2012 dans Ours champagnes | 0 commentaire

The disgorgment eliminate the yeast sediment in champagne.

Yesterday, the entire team of champagne Marc Chauvet spent the day  “disgorging » 8000 bottles of champagne (750 half bottles, 100 magnum, 700 bottles of vintage « Special Club » and the rest Brut).

« Disgorging » : what does this strange word mean for champagne?

Disgorging is the process to remove the deposit located in the bottle of champagne after the second fermentation or “prise de mousse”, to make the champagne clear.

A little reminder : in the second alcoholic fermentation (in the bottle), added to the wine is yeast to consume the sugar and to release into the wine alcohol and carbon dioxide: it is what is called the prise de mousse. The wine is therefore transformed into champagne. At the end of this transformation, the yeast die gradually in the bottle and turn into deposit, itself called « lies ».

The bottles are then stored on their sides in the cellars for a long period of maturation « on lies », which varies, from 15 months to 8 or 9 years, depending on  the vintage.

26689 bottles « on lies » in the Champagne Marc Chauvet cellars


The Disgorgment

After this long period of rest that allows the champagne to slowly develop its aromas, the wine must be clarified by eliminating the deposit which remains in the bottle. The sediment must be concentrated in the neck of the bottle (operation « remuage »), to eliminate it at the disgorgment. To achieve this, the bottle is gradually moved from the lying down position , to the “pointed” position (upside down), to bring the deposit down to the neck of the bottle.

The disgorgment is the operation to eliminate the sediment the remuage has concentrated in the neck of the bottle.

To do this, the neck of the bottle is immersed in a solution of – 25 ° C, thus forming a cube of ice in the neck which traps the sediment. When the bottle is opened, the internal pressure ejects the ice cube and consequently loses a minimum amount of wine and pressure. With metal capsules, this task can be performed mechanically with a disgorgment chain.

In older times , this operation was done manually , consisting of raising the neck of the bottle towards the vertical without the neck being frozen and opening the bottle just at the right moment before the sediment fell back into the wine, a precise operation that required a lot of skill and experience. Clotilde and Nicolas show this method from time to time during visits to their cellars……..


After the disgorgment, dosing and closure of the bottle with a cork.


The dosing is the addition of liqueur (a blend of wine and sugar) to give the champagne its roundness, which is entirely devoid of sugar after the prise de mousse. This is the last change that Clotilde can make to the style of champagne Marc Chauvet. To make the liqueur dosage, also known as « expedition liqueur », she uses cane sugar dissolved in wine, at 500 to 700 g/L. Clotilde uses reserve wines to further enrich its aromatic palette.

The amount of liqueur used for the dosage depends on the type of wine that she wants. The European Union set the terminology used to describe the type of wine claimed champagne sugar content:

Brut : the content of sugar is less than 12 grams per litre

Demi-Sec : the content of sugar is located between 32 and 50 grams per litre

After dosing, the champagne bottles are closed with a cork, and then shaked to mix the liqueur with the bottled wine, finally washed and placed at rest for a few weeks, before sale. All these operations are performed mechanically on the disgorgment chain…


Image de prévisualisation YouTube



The alcoholic fermentation finishes

Publié par blogchauvet le 20 oct 2011 dans Ours champagnes | 0 commentaire

The alcoholic fermentation finishes

Since the grape harvest, the grape must has been fermenting  5 metres underground, in huge refrigerated stainless steel vats.

The alcoholic fermentation, discovered and used since a long time, found a rational explanation only in the 19th century, with the work of Louis Pasteur. He was the first to demonstrate that it was not due to the action of air on the sugar, but the presence of microorganisms, including yeasts transported by wind. Today natural grape juice yeasts are added to initiate the alcoholic fermentation.

One of the particularities of the development of champagne is the double alcoholic fermentation.



The first fermentation occurs in stainless steel tanks, a few days after pressing. It transforms the grape juice (must) into white wine.  Second fermentation happens in the bottle, transforming the white wine into champagne, called the “prise de mousse”.









First alcoholic fermentation.


Since the harvest Clotilde has been working on the 1st fermentation. In tanks, she added natural yeasts to start the first fermentation. The grape juice is currently turning into wine under the action of the yeasts which, by consuming sugar, transform the sugar into alcohol and emit carbon dioxide. The latter is evacuated from the top of the tanks.

During fermentation, the yeast produce a large number of molecules (higher alcohols, esters) which will help shape the aromas and tastes of the wine.





This chemical transformation generates a strong rise in temperature in the tanks. To limit the loss of aromas and the risks of stopping the fermentation, Clotilde regulates the temperature of the tanks to around 18-20 ° C, using an automatic temperature control system.










In a few days, at the end of this operation, it will obtain still white wines, which have about 10.5 ° of alcohol.



Clarification and fining

The action of the yeast on the mash causes, at the bottom of the fermentation tanks, a deposit of  lees. Clotilde retains her wines « on lees » for approximately 6 weeks to give body and aromas to the wine. She then racks them to remove the deposit.

Once racked, the wine is still opalescent due to suspended particles in the wine. Therefore, it must be clarified. The collage responds to the need of clarification and stabilization. It causes the flocculation and precipitation of fine particles in suspension in the wine.

After the collage, Clotilde still performs a racking to separate the wine, not only for the substances which have been precipitated, but also those used for the collage process, and part of the still present carbon dioxide.

After 3 months, the must of each grape variety and vintage, so transformed into white wine, clarified and fined, becomes a beautiful golden colour. The different vintages and varietals are kept by category in separate vats depending on quality.



The white wine is finally ready for blending, a step that will happen in the most appropriate space for its full development : the bottle or the magnum.


Preparation of red wine of Champagne

Publié par blogchauvet le 31 août 2011 dans Ours champagnes | 0 commentaire

Preparation of red wine of Champagne

Our cuvée Ruby, Champagne Marc Chauvet Rosé is carried out by a blend of 80% of Champagne Brut Tradition and 20% of red wine , from Coteaux of Rilly la Montagne.

Champagne rosé wine is obtained from the grape variety Pinot Noir, it is a different style of winemaking that begins today.

Red wine of champagne is tank vinified Burgundian style. It is produced from the pinot noir, black skin and white juice grapes. The bunches are passed in a destalking machine which allows to seperate the stalks from the grapes while breaking the skin of the grapes to release the juice they contain.



The bunch of grapes is constituted by the stalks, branched woody part, which supports the grapes. It is essentially made up of water, fibre, tannins and minerals.


Loading of the destalker

The stalks after going through the destalker

Thus, obtained must (entire grapes + juice) which will macerate in the tub for 10 to 15 days, while undergoing an alcoholic fermentation . The fermentation process is the transformation of sugar into alcohol and may last from 4 to 10 days. At the same time tannins and aromatic molecules are transferred from the skin of grape to the juice, participating thus in the colour of the wine.

Image de prévisualisation YouTube

When the alcoholic fermentation is completed, the juice is put into vats : it is called vin de goutte. The solid parts (skins, seeds) are removed and then passed in the Press to  extract the juice : it is the wine press, richer in tannins, anthocyanins, and various flavourings. Depending on the type of wine desired , the vin de goutte and wine press are partly associated.

Image de prévisualisation YouTube

Image de prévisualisation YouTube

After a few months of aging, the wine is filtered and assembled with the Brut Tradition to give birth to the Champagne Rosé .


Pickers learning the technique for Rosé production