Cuvée séduction

Terroir : Unique in Chardonnay from Bisseuil in Premier Cru.

Vinification : 60 % in Oak barrels of wooden tank and 40 % stainless tank.

Malolactic fermentation partial

Blending : 55% of the harvest 2015 et 45% of the harvest 2014 .

Bottling in February 2016. Production of 4000 bottle by year

Dosage 6,5 gr of sugar by liter – « BRUT »

Marketing 60 days minimum after disgorging.

Tasting:

Lively and very fresh (cool), with a lot of material (subject) and liveliness.

Aromas buttered with a point (headland) of burned (blown) out, and then come fruits with a freshness citrus, citronella in finale.

An attractive bottle everything in harmony, ideal for the aperitif and the beginning of meal.

Welcome

Family history, Domain William SAINTOT

For nearly a century, family SAINTOT deploys its know-how in the development of exceptional champagnes. The family estate you opens its doors and makes you discover its vineyard and its wines.

William SAINTOT (1931-2010) began very young to work in the vineyard as well as the development of the champagne. In the fifty years his passion never left her. His unique experience of farming practices, farming the wines and Assembly are a guarantee of quality and link between the generations. He is the eldest in a family of 6 children.
His father Clément and his grand father Firmin were already at the time of the winemakers. He created his field helped his wife Paule.

Nathalie TREBUTIEN, his daughter, driven by the same passion, is the head of the House since 1995. She is working to build a sustainable quality process, to promote a viticulture of excellence, and develop the rights and subtle champagnes that make the reputation of the House

In 2008 and 2010, Gwenn and Morgann, children of Nathalie, join the adventure to continue this exciting tradition and bring new practices high environmental values, HVE, Label acknowledged in Europe.

In September 2016, Gwenn joined the company of her husband for a new experience. Today, Nathalie and Morgann continue to write the history of the House. They will be happy to receive you for you present their range.

You can discover through VIDEO our different work of the year by clicking on this picture:
 

You can follow us through social networks:

@WilliamSAINTOTChampagne

 

@Champagne_William_Saintot

 

@MorgannTreB

Elaboration

Vinification

The first step of the vinification is the harvest, it is done by hand only, this has many benefits. It respects the integrity of the berries which is a crucial point for the quality of the juices and it allows to keep the stem (Wooden skeleton of the cluster). The stem will act like a drain during pressing allowing to extract more juice with less pressure. Picking the bunch of grapes also prevents early oxidation of the harvest.

The harvest is pressed as gently as possible to extract in priority, sugar, acids and aromas and the juices we obtain (called must) must settle before fermentation. The juices settle naturally for 12 to 24 hours without addition of clay or enzymes.

The alcoholic fermentation occurs a few days later. During this step the temperature is monitored and kept around 17°c to 18°c to preserve the finest aromas. After this fermentation we obtain a still wine. A few weeks later the wine undergoes a second transformation called malolactic fermentation. Lactic bacterias naturally present in the wine multiply and transform malic acid into lactic acid. Lactic acid has a softer sapidity.

The must and the wines are sorted grape variety by grape variety and plot by plot and tasted daily by the family members during the vinification time. The blending or assemblage starts around December and will last until just before the bottling in April. Using base wine from several vineyards and, in case of non vintage champagnes, several years we achieve regularity in style and quality. Only the family takes part in the blending.

The bottling is done in spring, the wine will ferment again and the carbon dioxide from this fermentation will be trapped in the bottle. The yeast responsible for this fermentation will be trapped in the bottle too and will participate to the aging.

Champagne making follows a number of strict laws to ensure quality and customer renewed pleasure. Those laws affect vines growing, picking, pressing, aging time and much more. Those processes are even more strict by William SAINTOT the aim being: Humbly following the nature so that the terroir expresses itself at is best.

Disgorging to evacuate the deposit that has accumulated in the neck of the bottle during the phase of the riddling. The neck of the bottle is immersed in a liquid at-25 ° C, causing the freezing of the deposit. The deposit and the « thingy » are then evacuated by the pressure of the gases released to the automatic opening of the bottles. There are more to add a liquor made from sugar to obtain a medium dry, rough or extra-brut… Then the bottle gets his Cork and its complete skin (muselet, label, capsule, flange).
The development of champagne is subject to many rules very strict to protect the quality and the taste experience of lovers. Among others, these rules govern the cultivation of vines, hand harvesting, pressing activities and the duration of ageing in bottle. Protocols implemented by the William SAINTOT House are stricter with always the same line of conduct, simply accompany the nature so that expressed the terroirs.

Examples:

• Selection of the first juices only (Cuvée).
• Natural settling.
• Low temperature fermentation.
• 3 years bottle aging at least.

Guided tour

It’s always with enthusiasm and passion that you will discover our daily lives if you come to visit us. Morgann or Nathalie will receive for you to share our method in the development of the champagnes of the House and we know speak you accurately of our wines and their origins

With address, mail and phone, you can reserv a visit to our winery, you’ll be welcomed by a family member and will enjoy a tasting in a quiet and confortable atmosphere.

Make an appointment

Champagne William SAINTOT

4 rue Charles De Gaulle

51160 Avenay Val d’Or

Tél/Rép : 03 26 59 09 04

Mail : Champagne-william-saintot@wanadoo.fr

Partners

La Fine Bulle : Bar à Champagne

FLORANCE Malika
17 rue Gambetta
51200 EPERNAY
Téléphone : 03.26.32.05.37

www.la-finebulle.com

Dépôt dans le Rhone

Guy Morin

Producteur de Chiroubles et Morgon

60 Route des Bois, 69115 Chiroubles
(Rhône, Rhône-Alpes, France)
Téléphone: 04 74 69 13 29
Portable: 06 72 74 05 12

Nos collègues et amis vignerons pourront vous servir notre champagne

« La Cave du Palais » : Caviste

Medhi ABOUD et Cécilia REPESSE

12 rue Paluden
56360 LE PALAIS
Belle Ile en Mer
06 20 76 30 58 / 02 97 31 22 65
vinsmillelieux@gmail.com

Sommelier au Castel Clara, un hotel 4 étoiles, il décide de reprendre cette cave à vins pour y vendre ses coups de coeurs.. Vous pourrez y trouver tous nos champagnes.

Importateur et distributeur en Hollande

CPP-WINES

JIM DRONK

Web site : www.cpp-wines.nl

info@cpp-wines.nl

Instagram : @cppwines

Hostellerie Du Mont Aimé : Restaurant

4 et 6 rue de Vertus
51130 Bergères Les Vertus
03 26 52 21 31

montaime@wanadoo.fr

www.hostellerie-mont-aime.com

Dépôt dans le Pas de Calais

Sophie DEVOUCOUX
Commerciale dynamique pour les départements du Nord / Pas de Calais / Seine-Maritime / la Somme

9 Rue des Chaufours

62130 La Thieuloye

Portable : 06 68 29 32 08 sophiedevoucoux@orange.fr

Le Chapon Fin

Denis Mercier

Maitre Restaurateur
2 place Mendes France
51200 Epernay
tel: 03 26 55 40 03
chaponfin@club-internet.fr

 

Riverdale Wines Inc

Importateur dans l’Ontario au Canada
Jerry Gain
Toronto Office
Tel: 416 696 9979
Fax: 416 696 9430
jerry@riverdalewines.com
www.riverdalewines.com

 

Asia Pacific Sommelier – Wine For Life

5 King Kwong Street

Happy Valley (Hong Kong)

www.asiapacificsommelier.com

andrea@asiapacificsommelier.com

tel +852 62777636

Lower Falls Wine Co.

Etats-Unis

2366 Washington Street

Newton Lower Falls

Massachusetts, 01702

Phone : 617-332-3000

www.lowerfallswine.com

Dépôt dans le Vaucluse

Clos du Garaud

976 Chemin Serre

84330 Caromb

Tel : 06.13.13.23.21

Mail : closdegaraud@gmail.com

www.closdegaraud.com

Dépôt dans l’Ardèche

La Condamine de l’Escoutay
07400 Alba La Romaine
Tel : 04.75.52.42.00
Mail : contact@vins-escoutay.com