Domaine Georges Laval is a niche, little family-owned champagne estate. Having just three hectares in a region famous for its imposing maisons, it is quite the challenge to stand out from the crowd. But this is a challenge met with great talent. Since 1996, Vincent Laval has been managing the property with mastery. He was immersed in the wine-making world from a young age, watching both his father and grandfather work hard on the property. Today, he is helped out by his wife and a team of three employees. Together, their farming methods are traditional and certified organic; all synthetic products, herbicides, and pesticides are banned, as is compost and soil enrichment. Work in the winery is meticulous, with no added sugar and vinification in casks. The idea is to produce a range that includes both ‘vinification wines' and ‘terroir wines'. The vinification wines are those that blend vintages and/or terroirs to optimise flavour. The others undergo natural fermentation and are vinified as single-parcel cuvées. The lasting impression of these wines is one of precision, with beautiful depth and striking density.

Vincent Laval runs domain Georges Laval, a family estate he inherited in 1996 once his father reached the age of 60. He manages his three hectares of land masterfully, with meticulous farming and certified organic methods. In his eyes, each plant is unique and should be treated accordingly. Pesticides, herbicides, soil enrichment, and compost are all banned from the vineyard. The Pinot noir and Meunier vines used to make this cuvée are situated in the lieu-dit Hautes-Chèvres. The vines enjoy a soil rich in chalk and clay. Their yields are limited to encourage good levels of ripeness and authentic terroir expression; in the wine, this is sensed as a pleasant tautness with striking minerality. In the same vein, the domain has chosen not to dose this wine whilst it is vinified. Fans of such delicate bubbles should watch out, as this fine fizz is only produced in tiny quantities. We recommend opening it as an aperitif, as its pleasant acidity will really tickle your tastebuds. At the table, it will pair nicely with delicate, starter dishes.