Cote des Bar
City of Origin:
Ville sur Arce
Total Annual Production:
Since my family has owned vineyards in Ville-sur-Arce for 5 generations it was only natural that I decided to establish my own champagne house in 2006. We plough the soil under the vines to encourage the roots to delve deep into the ground and we grow grass between the rows in order to control the growth of the vines. All my champagnes come from a single region, La Côte des Bars, from a single plot called LARGILLIER (owned exclusively by my family) and from a single grape variety: Pinot Noir. In 2011 we undertook a number of excavations in Largillier and we discovered that the soil in this vineyard that is so dear to us, is a type called Kimmeridgian Marl. The soil, the sub soil and even the exposure, down to the very last detail, are exactly the same as in the very best areas of Chablis. The soil is made up of alternate layers of clay (which gives structure and body to the ‘attack’ on the palate) and layers of chalk from which the roots of the vines can draw their minerality (which accounts for the long finish of the wines). In more general terms, the soil in Largillier is a chalk and clay mix which is not very fertile and which restricts the energy and the development of the vines; as a result the grapes that are produced attain a high level of maturity with all the qualities to make a great wine. A taste that’s the pure expression of the soil it springs from.
In 2006,Jérôme COESSENS decided to set up his own business: Champagne Coessens. With seven years' experience as chef de culture for a large champagne group, Jérôme COESSENS found that creating a range of champagnes was a response to his deepest aspirations, of which it was the very proof. The vineyard covers six and a half hectares, and the wines are taken exclusively from one place: Largillier, a monopoly that is solely owned by the COESSENS family, which takes form it only the Pinot Noir varietal as well as vines that are 35 to 40 years old. Largillier soil has a high clay content, which gives the wine structure and body. The wines are aged using lees, from alcoholic fermentation to second fermentation. That is how he produces 6 champagnes and 2 coteaux champenois still red wines