The benefactor of Reims and champagne, Canon Jean Godinot, born in Reims in 1661, was the son of a tanner who died young, leaving behind seven children and a meagre fortune. Godinot, in semi-retreat, enhanced his champagne vines, improving on the standard wine growing and pressing techniques of the time.
He contributed as much to the development of champagne as the legendary Dom Pérignon.Together with other monks they brought Champagne wines to life, adding that sparkle to the tiny bubbles which, in raised glasses all over the world, have come to symbolise celebration, shared joy, excitement and victory.
The Champagne region (along with Bordeaux and Burgundy) is one of the cornerstones of French wine-growing and its international renown. Thanks to the famous Benedictine monk Dom Pérignon, the festive moments of a large number of the world’s population are celebrated with champagne.
The Champagne vineyards are located 150 kilometres from Paris in the north- east of the Parisian Basin, across the departments of Marne, Aisne and Aube, and in certain areas of Seine-et-Marne and Haute-Marne. There are four wine-producing regions: Côte de l’Île de France, Vallée de la Marne, Côte de Champagne and Côte des Bars.
The art of traditional wine making, in 4 stages
Maintaining the utmost respect for unique traditional expertise, weaim for excellence at each and every stage of our champagnes’ production.
1. The grape harvest
Our grapes are harvested by hand all at once to maintain all of their properties. A rigorous selection process allows us to keep only the best bunches. Lastly, this key raw material is instantly transported to start the pressing process as soon as possible.
2. The 3 fermentations.
The first of these, the alcohol fermentation (8 days), transforms the sugar into alcohol. The second, known as the malolactic fermentation, helps to reduce the wine’s acidity by turning malic acid into lactic acid (3 to 6 weeks). The resultant wines are still whites, known as « light wines, » each with the characteristic features of each plot’s soil. In the early part of the year, during the blending period, our cellar master marries together batches with different aromatic qualities to craft our champagnes’ unique characters. Occurring in the bottles with a small amount of sugar and yeast, the 3rd so-called « bubble-forming » fermentation lasts 2 to 3 weeks. A provisional airtight seal helps promote the bubble formation, creating the champagne’s characteristic fizz.
The bottles having been lain down for 12 to 15 months, the yeasts are deposited inside them, creating the cloudiness which is collected during the riddling process and expelled on disgorgement. Positioned, tipped and turned on a daily basis, the bottles are gradually tipped vertically so that the yeast deposit collects in the neck of each.
4. Final maturation
A liqueur dissolved in a reserve wine (at least two years old) is added for a flavoursome finishing touch. The bottle is once again corked, muzzled (to keep the cork in place) and a further coating applied. Champagne Veuve Angely is kept for at least 15 months before being sold.
Thanks to three emblematic varieties, pinot meunier, pinot noir and chardonnay, each wine is a unique composition of freshness, smoothness and power.
Dom Godinot champagne reveals the skill behind the Champagne method, a wine-growing technique combining traditional methods with a touch of modernity to produce high-quality French champagnes from the terroir of one of the world’s most famous vineyards.
Don’t hesitate to contact us for more information.
Tel. : + 33 (0)5 33 89 00 19