{"id":18529,"date":"2023-11-24T10:00:15","date_gmt":"2023-11-24T09:00:15","guid":{"rendered":"https:\/\/www.vinispi.com\/champagne-lallier\/"},"modified":"2024-04-05T16:24:27","modified_gmt":"2024-04-05T15:24:27","slug":"champagne-lallier","status":"publish","type":"post","link":"https:\/\/www.vinispi.com\/en\/champagne-lallier\/","title":{"rendered":"Champagne Lallier"},"content":{"rendered":"

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A History of Tradition and Excellence<\/h4>\n

Founded in 1906 in A\u00ff, in the heart of the Champagne region, Champagne Lallier is rooted in an exceptional terroir. Since its creation
\n Lallier<\/span>
\n<\/a> has been committed to respecting Champagne traditions while innovating to create exceptional champagnes.<\/p>\n

Over the years, Champagne Lallier has gained recognition and notoriety among wine connoisseurs and critics alike. Our wines are often praised for their elegance, balance and ability to reflect the exceptional terroir of A\u00ff.<\/p>\n

After an impressive career with some of the greatest Champagne houses, Dominique Demarville, cellar master, gives us an interview:<\/p>\n

How did your passion for Champagne come about?<\/strong><\/p>\n

My passion for Champagne began in October 1985, when I harvested my first grapes. I thought it was fabulous. I visited the cellars, the vineyards, I liked everything. I decided to study in Champagne.<\/em><\/p>\n

What was your educational background?<\/strong><\/p>\n

It’s a three-stage process. I wanted to work in agriculture, as I’m passionate about livestock. So I did an agricultural baccalaureate. Then, after that first harvest, I discovered the world of Champagne and enrolled in a 2-year BTS (vocational training certificate) in viti-\u0153no at Avize. I wanted to work fairly quickly, but the school director encouraged me to pursue a degree in oenology in Dijon. I left in 1990 for a year’s military service.<\/em><\/p>\n

What about your career path?<\/strong><\/p>\n

After my military service, I worked for Gonet in Mesnil-sur-Oger for 2 years, then for Bauget-Jouette in Epernay. I joined G.H. Mumm in 1994 for 12 years, before leaving for Veuve Clicquot, where I stayed for almost 14 years.<\/em><\/p>\n

Now at Lallier, I’ve been pursuing my career in Champagne for over 30 years.<\/em><\/p>\n

Do you have a story to share about your career?<\/strong><\/p>\n

One day, in the United States, I met a gentleman who had sewn into the lining of his jacket pockets for bottles of Veuve Clicquot. I’m impressed by the Champagne effect. Champagne, all over the world, makes the eyes shine. We’re lucky that people love Champagne so much, and that it’s so well known around the world.<\/em><\/p>\n

What’s your fondest professional memory?<\/strong><\/p>\n

My meeting with Jacques P\u00e9ters, who put his trust in me. I met Veuve Clicquot’s former cellar master on Christmas Eve, and he invited me to work alongside him before he retired. I know right now that I’ll be answering “yes” a week later.<\/em><\/p>\n

What advice would you give to a young cellar master?<\/strong><\/p>\n

Don’t get a big head, stay humble and keep your feet on the ground. It’s a job that exposes us to a lot, where we’re very much in demand. It’s very important to remain accessible, to share your passion and not become undrinkable.<\/em><\/p>\n

The perfect food and wine pairing, in your opinion?<\/strong><\/p>\n

I don’t think there’s a perfect fit. There’s only the pleasure we allow ourselves.<\/em><\/p>\n

Wine and food pairing needs to be demystified. The perfect match is the one where you indulge yourself. What I like about
\n Champagne<\/span>
\n<\/a>is scallops. But it’s very personal.<\/em><\/p>\n

What are the next challenges for Maison Lallier?<\/strong><\/p>\n

Succeeding in making a name for ourselves on the international stage, and maintaining our focus and spirit of quality. These are the challenges facing Maison Lallier.<\/em><\/p>\n

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