To create a great gastronomic champagne requires a high level of skill and expertise at every stage of the production.
The history of the Champagne AOC and indeed Champagne Collet can be traced back to 1911 and the ‘Champagne Riots’. 6,000 wine growers banded together with the objective of guaranteeing the origins of production and fighting back against the Champagne houses suspected of fraudulent activities and sourcing fruit from outside of the region. The first law was approved in February 1911, this progressively led to further laws and the eventual creation of the Champagne AOC in 1936.
Champagne Collet was established in 1921 and is the oldest of the Champagne co-operatives. 850 growers, farming approx. 1,000ha in some of the very best Grand cru and 1er cru sites. The spirit of the roaring twenties lives on at Maison Collet and is reflected in its rich heritage and elegant Art-Deco inspired visual identity. But these are also champagnes centered in gastronomy – champagnes of character, authenticity, elegance and great finesse.
Winemaker Sebastian Walasiak uses only about 10% of the overall production in creating his cuvees. The grapes are gently pressed at stations in each vineyard within an hour of being hand-harvested. Indigenous, natural fermentation takes place at the winery. Blending, the ultimate art of Champagne is the key to maintaining Champagne Collet’s incomparable house style. Sebastian blends from hundreds of individual vineyards. After disgorgement, the bottles are aged far beyond the minimum requirement resulting in softer wines needing less dosage and of course are incredibly food friendly. Perhaps oysters, perhaps young game birds, perhaps sushi – whatever you are in the mood for, Champagne Collet has a wine for you.
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