Collection: Champagne Foret-Ramillon
France - Champagne
フォレ・ラミヨン は、利益や流行を追うのではなく、シャンパーニュ造りを「人生そのもの」として捉える家族経営の生産者です。生計はコンサルタント業で立て、畑とワインには一切の妥協をしない姿勢が、そのまま味わいに表れています。土地に寄り添い、料理と静かに調和する、誠実で芯のあるシャンパーニュです。
[Respect for the terroir and careful, natural production]
Located in Belval-sous-Châtillon, in the Marne Valley, 30km from Reims and Epernay, the heart of Champagne, this family-run maison was founded in 1955. Joel, the third generation owner, Nicolas, the fourth generation oenologist, and his brother Jérémie are working together to further their development. Nicolas was a classmate of Bérès and Benoît Rahay and studied together with them. He then furthered his studies and worked as a consultant in winemaking for 18 years, acquiring knowledge about wine in various parts of the world, including South Africa, Belgium, Italy, Germany, the United States, Sweden and Norway. Having specialized in the production of warm-climate sparkling wines for many years, he is well-versed in the issue of global warming and is an essential figure in the new era of Champagne, consulting with the Comité Champagne. Regarding winemaking, he has been influenced by and shares his knowledge with Eric Lebel, Krug's former Cellar Master, and exchanges opinions with Selosse once a month.
The vineyards cover a total of 5 hectares in the villages of Belval-sous-Châtillon and Threl-sur-Marne in the Marne Valley and Ville-de-Mange in the Reims Montagne, and are grown primarily with Meunier, followed by Pinot Noir and Chardonnay. The barrels are inherited from Bollinger's exclusive cooper, whose work is kept secret. With experience in Beaune, Burgundy from 2000 to 2002, the wines are fermented and aged in small barrels for each plot, and then further aged in large barrels (600L).In order to make the most of the fresh acidity of the grapes, the winery adheres to a strong, core commitment, such as not carrying out malolactic fermentation in any of its cuvées.
They cultivate their grapes in a sustainable way that respects the terroir and the environment, using minimal pesticides and no chemicals, respecting the seasons, and traditional harvesting that takes into account the individuality and diversity of each plot and variety, as well as the maturity of the grapes. They do not use clarification or sterile filtration, but instead taste the highest quality grapes daily for each plot, and carefully vinify them naturally in the cellar, resulting in a unique and original expression for each cuvée.
