Our Growers:

Daniel Allouchery, Emilien Allouchery

Champagne Allouchery-Perseval

Écueil was famous in the 19th century for the quality and longevity of its red wines; this is Pinot Noir terroir par excellence. Allouchery’s vines are at mid-slope on 8 hectares, so his vines, which average 25-30years of age, are in the warmest part of a warm micro-climate. The soil is clay-limestone. This splendid terroir tells in the wonderful rich vinosity of Allouchery’s Pinot-dominant Champagnes. They are so rich and vinous that their true vocation is to be drunk with a meal. They will even stand up to fairly rich white meats. However, they can also be drunk en apéritif because they are so well-balanced and cleanly made that they are not at all heavy.

The richness of Allouchery’s wines may reflect their terroir, but their balance is testimony to the care taken by the winemaker in vinifying and assembling his wines. Allouchery presses using a Bücher pneumatic press, and vinifies and ages his wine in stainless steel tanks. He systematically does the malolactic fermentation for the Pinot Noir, and normally blocks the malo for all or some of his Chardonnay. The wine is characterized by an exceptionally fine bead, due to very slow aging in a very cool cellar. His rosé in particular stands out for its clear but not dominant note of wild sour cherry; it begs for food.

The Brut Tradition is 100% Pinot Noir, currently based on the 2004 harvest (70%) and reserve wines from previous years (30%). The vines are all located in the premier cru village of Ecueil in clay and limestone soil. The champagne is aged in stainless steel vats and is disgorged after two full years on its lees. The wine is light sand in color and is characterized by its cleanness and complexity. The champagne is an ideal apéritif; it also goes well with appetizers, fish and white meat.

The Brut Réserve is 65% Pinot Noir and 35% Chardonnay from the 2002 and 2003 harvest. The vines all come from premier crus in Ecueil and Villedommange on plots located mid-slope in clay and limestone soil. The grapes are all hand picked and hand sorted and are aged in stainless steel vats. The wine is disgorged after a minimum of 3 years on the lees. This champagne is great as an apéritif or to accompany foie gras, seafood, fish or white meat.

The Brut Rosé is made from a base of Pinot Noir grapes from the 2004 harvest, with the addition of 30% reserve wine of the previous year. It is a blend of 89% white wine from “Blanc de Noir made of Pinot Noir and 11% red wine made from the maceration of Pinot Noir. It was disgorged after three full years on its lees. This champagne makes an excellent apéritif or accompanies a meal with meat or a dessert of red fruits.



	Our Growers: Daniel Allouchery, Emilien Allouchery Champagne Allouchery-Perseval
	Écueil was famous in the 19th century for the quality and longevity of its red wines; this is Pinot Noir terroir par excellence. Allouchery’s vines are at mid-slope on 8 hectares, so his vines, which average 25-30years of age, are in the warmest part of a warm micro-climate. The soil is clay-limestone. This splendid terroir tells in the wonderful rich vinosity of Allouchery’s Pinot-dominant Champagnes. They are so rich and vinous that their true vocation is to be drunk with a meal. They will even stand up to fairly rich white meats. However, they can also be drunk en apéritif because they are so well-balanced and cleanly made that they are not at all heavy. The richness of Allouchery’s wines may reflect their terroir, but their balance is testimony to the care taken by the winemaker in vinifying and assembling his wines. Allouchery presses using a Bücher pneumatic press, and vinifies and ages his wine in stainless steel tanks. He systematically does the malolactic fermentation for the Pinot Noir, and normally blocks the malo for all or some of his Chardonnay. The wine is characterized by an exceptionally fine bead, due to very slow aging in a very cool cellar. His rosé in particular stands out for its clear but not dominant note of wild sour cherry; it begs for food. The Brut Tradition is 100% Pinot Noir, currently based on the 2004 harvest (70%) and reserve wines from previous years (30%). The vines are all located in the premier cru village of Ecueil in clay and limestone soil. The champagne is aged in stainless steel vats and is disgorged after two full years on its lees. The wine is light sand in color and is characterized by its cleanness and complexity. The champagne is an ideal apéritif; it also goes well with appetizers, fish and white meat. The Brut Réserve is 65% Pinot Noir and 35% Chardonnay from the 2002 and 2003 harvest. The vines all come from premier crus in Ecueil and Villedommange on plots located mid-slope in clay and limestone soil. The grapes are all hand picked and hand sorted and are aged in stainless steel vats. The wine is disgorged after a minimum of 3 years on the lees. This champagne is great as an apéritif or to accompany foie gras, seafood, fish or white meat. The Brut Rosé is made from a base of Pinot Noir grapes from the 2004 harvest, with the addition of 30% reserve wine of the previous year. It is a blend of 89% white wine from “Blanc de Noir made of Pinot Noir and 11% red wine made from the maceration of Pinot Noir. It was disgorged after three full years on its lees. This champagne makes an excellent apéritif or accompanies a meal with meat or a dessert of red fruits.