Located in the historic cradle of prestigious Champagnes, the house of Lallier specialises in producing exceptional champagnes by sourcing exclusively from vineyards officially classified Grand Cru & Premier Cru.
Maison Lallier is situated in Ay, a region whose champagne history dates back many years… As early as around 344, the Gallo-Romans discovered the region and its vineyards. The wines of Aÿ are even mentioned in the works of Pliny the Elder (23-79). In 1936, Ay became one of the first communes in Champagne to be classed as a Grand Cru. Our business is situated at the heart of the region of Ay, over vaulted cellars dating back to the end of the 18th century. Its name comes from René James Lallier, part of the 5th generation of a very well-known family in Champagne. In 2004, Francis Tribaut, a native of the Champagne region and a talented wine enthusiast, took over the business and brought a new dimension to it.
The house of Lallier is currently fortunate enough to count 50 hectares of vines whose grapes are classified as Grands Crus - more than 1% of total production. The 17 Grand Cru communes represent almost 4000 of the 33,105 total hectares bearing the AOC Champagne status. We only use Pinot Noir and Chardonnay grapes to make all Lallier champagnes. A large part of our vineyard is situated on the hillsides of the Ay commune. Some vine plots are amongst the oldest used for champagne and the local presses were already used to make the well-known Ay still wine in the times of Francois I and Henry IV!
The LALLIER spirit
We at LALLIER seek excellence. We produce the finest wines so you can enjoy an unforgettable moment of real pleasure. The Lallier spirit also recognises the importance of its contributors - Francis Tribaut has been at the head of the business since 2004. An Epicurean and a perfectionist, Monsieur Tribaut, through the work of his team, transmits the values he cherishes; work, passion, conviviality and the necessity of quality and service.
Lallier commitment to quality and know-how
·Respect for the terroir and the vines; working the soil and managing yields
·The best grapes in the appellation are rigorously selected. All of our vintages are either made mainly or exclusively made from Grands Crus.
·Alcoholic fermentation using native yeast naturally found in the skin of grapes
·Vinification by plot
·A blend of different vintages with or without malolactic fermentation giving a balanced champagne with natural acidity
·Aged for between 24 and 72 months
·Bottle ageing for certain vintages
·Dosage is limited or avoided to bring out all the characteristics of the terroir
·3 to 5 months’ resting time before shipment