Region: Les Riceys, Cote des Bar, Champagne, France
Soils: Kimmeridgian Chalk
Vinification: The wines start with about 10% of the grapes that are foot-trodden at the bottom of the cuve, then whole bunches are added. Macerations usually last 5-6 days with pumping over twice a day. after the wine is racked into older barrels and remains there for a few years.
Aging: Aged in barrel on the lees
Fining or Filtering: None
Notes from the Importer: Following in his grandfather and father’s footsteps, Olivier is the third generation to pursue viticulture. They primarily sold their fruit to the local cave coopérative until 1999, when Olivier decided he wanted to vinify his own wines. The Horiots farm a total of seven hectares but keep just two hectares.