The Gallimard family has been producing champagne at Les Riceys for 6 generations. Les Ricey is located in the Côte des Bar and lies in the heart of Champagne. Today, Didier and his son Arnaud manage the 12 ha of vineyards. Respectful treatment of nature and the environment is very important to them. Most of their work takes place in the vineyard, so that only minimal intervention is required later in the winemaking process.
85% Pinot Noir and 15% Chardonnay grow on their unique terroir and are later aged in oak barrels and egg-shaped clay amphorae. The solera method is also used from time to time in their cuvées.
Thanks to the constant temperature and ideal humidity, the stone vault from the 17th century offers optimal maturing conditions for their champagnes, which can mature there in peace for over 5 years.
However, the sleek and elegant style is always in the foreground and has continued to inspire a growing fan base in recent years.
All bottles at Gallimard are disgorged using the à la Volée method. Literally translated, this means “flying disgorgement”, but since the lees are not frozen as in dégorgement à la glace, this method is also called “warm disgorgement”. In addition, all the operations are carried out by gravity without the use of pumps, which is the gentlest way of handling the wine.
Les Riceys is also the sole owner of the three appellations Champagne, Coteaux Champenois and Rosé des Riceys, which was already appreciated by Louis XIV.