Moncuit

The Moncuit siblings own 15 hectares of vines surrounding Mesnil, mostly old vines that average 30 years of age. Their high percentage of old rootstock is a rarity in Champagne, where vines are routinely replanted once they reach their 25th birthday.

These old vines help to ideally convert what the chalky soils of Le Mesnil have to offer, concentrated fruit aromas entwined perfectly with captivating minerality and ideal acidity. The Moncuits also own 4 hectares of vines in the Côtes de Sézanne, whose grapes go into another cuvée called Hugues de Coulmet.

Harvest is by hand and the wines are aged in stainless steel tanks. The Moncuits avoid using wood, as they feel it gets in the way of the village's hallmark delicacy and minerality. The wines normally go through malolactic, except in certain vintages when acidity is low—not often a problem in Le Mesnil. Most of their non-vintage releases actually come from one harvest, while the vintages are held back slightly longer and include grapes picked from some older and better exposed vineyard sites.