Laculle Frères

The Laculle family, originally from Aube, has a very long tradition in agriculture, traces of which can be traced back to the beginning of the 16th century. From 1789, at the same time as the creation of the ‘Champagne’ appellation, the Laculle family converted their activity exclusively to wine-growing and began to supply their grapes to the first Maisons. The modern history of Champagne Laculle Frères began about a century ago with the brothers Victor and Eduard’s intention to vinify their own grapes and create distinctive, terroir-oriented champagnes, and from the outset firmly embedded in an ethos of sustainable viticulture. Their vision was, from the outset, simple and determined to fully express the potential contained in the soil and its fruit, capturing its meaning at every stage of its growth and transformation, from the vineyard to the cellar, with full awareness of the meaning of terroir and the need to unleash its expression in each glass. Viticulture methods are based on enhancing the dynamic qualities of each individual plot, applying organic and natural farming principles. This is exactly what is done in the cellar where intervention is reduced to a minimum with indigenous yeasts playing a leading role in the fermentations that often take place directly in fut de chene where maturing on the fine lees lasts up to 24 months before prise de mousse.