Champagne Jean Servagnat
Artisan Winemaker
The estate is run by Jean Servagnat, a young winemaker who practiced biodynamic agriculture his strong point. The winegrower's profession requires reinvent permanently. Traditional cultivation methods have reached their limits and need to be questioned. On the farm, practices “Bio-Logical” are put in place: Create in the vineyard a ecosystem like that of a forest, where the soil manages organic waste and develops humus vital for the plant. Here, no insecticide, we prefer to use sexual confusers, for to move away the devastating butterfly caterpillars that would be fatal to an entire crop. Similarly, no herbicides, ploughing techniques have been put in place in order to contain the grass and that This competes less with the vine. The results are satisfactory and we must go further. Trials of living soils and of plant covers with pioneering techniques seem to be the future. The aim is to maintain the biodiversity and allow the grapes to fully express the identity clay-limestone from the terroir.
Meunier's Land
Champagne Jean Servagnat is located in the Premiers Crus of Coulommes-la-Montagne, in the “Little Mountain”, to the north of the Montagne de Reims. The grape varieties is a reflection of the municipality, the area counts 3.5 hectares with a majority of black grapes, dominant Meunier, with a smaller portion divided between Chardonnay and Pinot Noir. The plots have an average size of 60 ares, spread over different locations on their hillside. Each plot has its own personality brought by its grape variety, its soils, its climate.
THE microclimate of the municipality as well as its clay-limestone soils make it a land of Meuniers.
Winemaking
Tanks thermo-regulated are used to preserve freshness and tension in wines, but also wooden barrels which help to develop more complexity. The indigenous yeasts, naturally present on the grapes and in the vat room, ensure the first alcoholic fermentation. This will be followed in most cases by malolactic fermentation. The wines will not be systematically filtered. This will depend on the characteristics desired for a vintage as well as the volume drawn. The same goes for the passage to cold, which may explain a slight deposit in some of the bottles.
