Coessens

In southern Aube, in Ville-sur-Arce, Jerôme and Valerie Coessens work one vineyard named Largillier: it covers about six hectares and it has a poor clay-limestone soil with lots of kimmeridge, similar to Chablis.

After he took over the family vineyard in 2006 and started producing champagne under the Coessens name, Jerôme noticed differences within the parcel. With the terms 'mineral', 'fruit', 'substance' and 'flower' Coessens describes the characteristics of the subplots in the vineyard. The grapes from a small part are destined for the champagnes made by Guillaume Selosse.

In cellar Coessens uses a solera system for the Exogyre: an elegant complex champagne, a blend of several vintage years. 

Pinot noir is everything to Jerôme Coessens: he is crazy about the grape. Eight different wines are made from it, in small quantities. The Coessens champagnes are thoughtful and well balanced. Dry and savoury, expressive and full of character: take your times for these wines.