Piollot

Champagne Piollot is produced by Roland Piollot and his wife Dominique Moreau from family-owned vines in the Aube. The vineyards are located primarily in the town of Polisot, where the family has had strong roots since the early 20th century. Roland's father was extremely passionate about vineyard work and replanted all of his vineyards using massale selection, even keeping some of the old Pinot Blanc vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay. In 1986, Roland decided to bottle the wines himself, and in 2009, he converted all 10ha of the family's vineyards to organic farming. Essentially overnight, the Piollot’s production was radically changed. Rather than using the standard recipe of "Brut, Rosé, and Vintage" the family decided to focus on single-vineyard, single-vintage, single-variety cuvées. Since the conversion to organic farming, the Piollots have continued to find ways to improve their stewardship of the land, and in 2020, they obtained biodynamic certification for all of their vineyards. The still wines are all vinified with native yeast and are mostly aged in steel tanks, though a bit of the base wine does go into barrels and foudres. Their rosé is produced in years where the Pinot Noir shows especially great quality, and occasional micro-cuvées also appear from time to time. Bottles are kept on the lees for four to six years and are then disgorged with no dosage.