A. Margaine


A. Margaine 'Le Demi-Sec' Premier Cru|Demi-Sec

Winemaking

Winemaking


Partial malo

Villers-Marmery

Villers-Marmery

What to expect


- Sweeter style of champagne - 30g dosage

- Notes of fresh apricot and bright yellow fruit

- Chardonnay dominant wine 

Welcome to a sweeter style of champagne 'Le-Demi Sec' from A. Margaine, based in Villers Marmery.

Soft and creamy palate, filled with fresh apricot and bright yellow fruit. There is an immediate sweetness as you expect but it is nicely integrated with the freshness of the chardonnay and some richness from the reserve wines.

There's a clean lift at the end, with the acidity poking through on the finish.

Technical details 

88% Chardonnay, 12% Pinot Noir and 30 g/l dosage. Over 50% is reserve wines going back to 2006. Partial malolactic fermentation and all aged in Stainless steel. 

$94.99

Club Price $89.30 (?)

Winemaking

Winemaking


Partial malo

What to expect


- Sweeter style of champagne - 30g dosage

- Notes of fresh apricot and bright yellow fruit

- Chardonnay dominant wine 

Welcome to a sweeter style of champagne 'Le-Demi Sec' from A. Margaine, based in Villers Marmery.

Soft and creamy palate, filled with fresh apricot and bright yellow fruit. There is an immediate sweetness as you expect but it is nicely integrated with the freshness of the chardonnay and some richness from the reserve wines.

There's a clean lift at the end, with the acidity poking through on the finish.

Technical details 

88% Chardonnay, 12% Pinot Noir and 30 g/l dosage. Over 50% is reserve wines going back to 2006. Partial malolactic fermentation and all aged in Stainless steel. 

About the house

About the house


Food suggestion

Arnaud Margaine is a fourth generation grower-producer and his family have vineyards in Villers Marmery. This town is considered somewhat of an oddity, as it is primarily a chardonnay village amidst a mountain of pinot noir. Why is this special? Well the chardonnay used by Margaine in Villers Marmery is specific to this area and cannot be found anywhere else in champagne. This immediately stands out as an identity that Arnaud wants to preserve which is present in the Margaine cuvées. His approach to making his champagne is to assess each year as it presents itself as opposed to a pre-determined recipe. Using a prescribed approach is restrictive to the true nature of the wine. He is a proponent of blocking malolactic fermentation, as he wants to preserve what he describes as ‘fruit freshness’ and not just acidity. Lastly, he says of being an Artisan “under the banner "Artisan of Champagne", the human value is predominant and it is the one that unites the group. On this base, there is also the passion of the terroir and the way everyone interprets it.” 

Food suggestion


Pates, foie gras and if you're keen, fresh fruits or a lemon pie.