Champagne Doyard Mahé in Vertus
Champagne Doyard Mahé is based in Moulin d’Argensole in Vertus, a district of Blancs-Coteaux in the Côte des Blancs in Champagne, France. The winery describes Vertus as Premier Cru and highlights belemnite limestone as well as calcareous soils as essential components of the terroir.
History and management
Maurice Doyard founded the winery in 1927 in Vertus. The Doyard-Mahé family acquired Moulin d’Argensole in 1952 and built the winery’s current cellar there in 1970. Maurice Doyard is named by the winery as co-founder of the Comité interprofessionnel du vin de Champagne in 1941. Since 1991, the business has belonged to the Réseau Magister and works as a Récoltant-Manipulant. Carole Doyard runs the winery and is responsible for cellar work, winemaking, champagne production and sales.
Viticulture and range
The winery has environmental certifications VDC and HVE Level 3. The grapes are picked by hand, usually from the end of August to the beginning of September within about seven to ten days. Documented viticulture includes, among other things, pruning, tying in, shoot removal, pulling out, nailing and leaf pruning. Hedges, grassed strips and cover crops between the rows of vines are intended to support biodiversity; the plots are monitored individually. The range includes Blanc-de-Blancs champagnes made from 100% Chardonnay, including the cuvées Empreinte and Désir in Brut and Extra-Brut versions, as well as vintage champagnes made from 100% Chardonnay, a Brut Rosé made from 88% Chardonnay and 12% Pinot Noir, Demi-Sec, Ratafia, and red Coteaux Champenois made from Pinot Noir.
Cellar work and ageing
The grapes are quickly pressed into cuvée and taille fractions; the must is clarified for 12 to 24 hours. Before bottling, clear wines from various crus and plots are blended. The second fermentation takes place in the bottle with a sugar and yeast dosage. The bottles age for at least 24 months on the lees in the cellar at about 12 °C; vintage cuvées seven to eight years. This is followed by riddling, disgorging, addition of the shipping dosage, corking, wire cages and labelling.
