Champagne Petit & Bajan, established in 2008, may be a relative newcomer to the scene as a house, however Richard Petit’s family roots in Avize go back centuries, caring for Chardonnay on the chalk soils of the Côte de Blancs, while Véronique Bajan’s clan hails from Pinot Noir terroir in Verzenay, grand cru land on the Montagne de Reims. With a rich, 100% Grand Cru heritage like this, it was natural that the couple would dream of creating wine together; 2 years after their marriage in 1997, Richard took over his family’s winery in Avize, then in 2008, Petit & Bajan was born.
The estate’s vineyards are just over 3ha in total, split between the Côte des Blancs and the Montagne de Reims, with just under 1ha of Chardonnay vines in Avize, Cramant and Oger, and around 2.5ha of Pinot Noir in Verzenay. All vineyards are rated grand cru and are cared for sustainably. Like their neighbour and mentor in Avize, Anselme Selosse, Richard and Véronique start by harvesting perfectly ripe grapes, meaning they are often the last in their village to finish their harvest. Grapes are harvested by hand, and sorted in the fields and cellar. Grapes are pressed in a traditional, upright wooden press in small batches, immediately after harvesting. Juice is settled naturally, and fermented on selected yeasts. Malolactic conversion is allowed. Wines are aged in bottle for a minimum of three years. Dosage as a rule is low, no more than 3 grams/L for all Champagnes.
For distribution in Singapore only.
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