GREAT WINES ARE ONLY
MADE BY HAND

Right from the harvest, each grape is treated with meticulous respect for its variety and terroir. As for ripeness, it is carefully scrutinised and rigorously assessed by our cellar master, plot by plot, through regular tastings.

Grapes are then transferred to traditional wooden presses with a capacity of 4,000 kg of fresh grape harvest. These presses, which date back to the Middle Ages, offer a remarkable balance between pressing surface and volume thanks to their wide wooden plate, exerting a delicate and even pressure on the whole of the harvest.

During the crumbling of the marc, our teams manually turn it over to avoid any agitation, thus preserving the integrity of the grapes.

This pressing is carried out with the greatest care, vintage by vintage and grape variety by grape variety.

The vinification process also follows a subtly differentiated approach, using a variety of materials and containers - stainless steel tanks, oak vats and barrels - with the aim of developing a rich palette of aromas before blending. This methodical attention to detail allows the full potential of each wine to be revealed, ensuring perfect control throughout the process, from vine to bottle.

LENOBLE is one of the rare Champagne Houses to have introduced a perpetual wine reserve since 2000. This forms the basis of the quality of its non-vintage blends, preserving a rare aromatic depth and stylistic consistency over the years.

The House keeps a collection of reserve wines, a jewel in the oenological crown, representing up to 50% of its blends. This proportion, rarely found in Champagne, gives the LENOBLE cuvées their distinctive character and exceptional quality.

Since 2010, the uniqueness of LENOBLE's Grands Vins de Champagne has been magnified by a bold innovation: some of the wines from the perpetual reserve are aged in magnum on their lees, under a cork stopper held in place by a staple. This method gives the wines a second fermentation, known as micro-oxygenated "petite mousse" ("small bubbles"), enriching their aromatic palette in the spirit of the greatest grands crus.

These reserve wines, patiently matured in magnums, remain in the cellar for a minimum of four years before being blended again with that year's harvest. Since the creation of the first cuvée, named "Mag" in 2014, this unique art of maturing and blending has been perpetuated every year, affirming the identity and excellence of House LENOBLE.

From 2025 onwards, the base of each vintage will be indicated on the label by a "V" followed by the year in question, such as "V.21" for the 2021 vintage, offering greater transparency on the vintage base of the cuvées.

The diversity of wines matured in casks, vats, stainless steel tanks and magnums on the lees creates an incomparably rich palette of aromas. Thanks to this precious variety, our Cellar Master, like a perfumer, has an infinite number of nuances at his disposal to compose our most refined blends.

Using these wines with their distinct characters, he brings out the best in each vintage: some reveal fresh, lively aromas, others greater depth and complexity, while the fuller, more structured wines impart body and long finish. This diversity makes it possible to create perfectly balanced cuvées, combining freshness, elegance, strength and finesse, while remaining true to the House style and the character of our terroir.

The art of blending then turns into an exercise in harmony, where each wine naturally finds its place to give birth to exceptional cuvées, true reflections of the excellence of each vintage.

Once the wines have been blended, they are bottled during the racking and taken down to our cellars to begin a long maturing process. They will remain there for at least three years for our harvest collection, and much longer for our exceptional vintages. During this stage, effervescence is created by a second fermentation, while new sensory characteristics develop, enriching their complexity.

At LENOBLE, although our production is deliberately limited, we make a point of preserving our old vintages, which are the true guardians of our know-how and the House's heritage. The most precious treasure in our cellars dates back to 1959, while some rare vintages, such as 1964 and 1973, are still available for sale. Disgorged late after a long rest in the cellar, these wines are living proof that the LENOBLE style has always been a faithful reflection of deep-rooted convictions.

Dosage, the final stage in the blending process, consists of adding a "liqueur d'expédition" if necessary. This precision work, carried out by our Cellar Master, adds the final touch to sublimate the particularities of each vintage.

Low dosage :
At LENOBLE, the quality of our terroirs and the uniqueness of our know-how mean that we limit the dosage of our wines to an extremely low level. The dosage does not exceed 3 grams per litre for all our cuvées, giving us an entirely "Extra-Brut" range.

House LENOBLE also offers a "Dosage Zéro" cuvée, the purest, in which no liqueur d'expédition has been added.