A very old vineyard tradition
The vineyards of the Côte des Bar where first planted by the Cistercian monks of the Abbey of Mores, founded by St Bernard de Clairvaux in the 12th century.
The Royer family are following a long tradition of Champagne making inherited from their forefathers. They control each stage of the production, from growing to the vinification and cellarage. They use only the grapes from their own vineyards of approx. 20 hectares, which lie on the Sunny hillsides outside Landreville. In their vinification they use traditional methods, together with the most modern control of wine makin. This ensures that they produce wines of consistently high quality.
THE TASTE OF ROYER CHAMPAGNE
The making of each cuvee is the result of the knowledge and sensitivity of the Champagne wine grower. Like a painter composing a picture, he blends the grape varieties of the various vineyards, which according to their age, exposure and soil will add different flavours and tastes.The vineyards of clay - limestone, produce Champagne of fine character, elegant with supple flavours.
They cultivate two noble grape varieties, Pinot Noir for its body and fruit and Chardonnay for its smoothness and lightness,together they produce consistent and balanced Cuvees. Vinified separately they show their refined characters. For example the cuvee Blanc de Blanc made from pure Chardonnay, is characteristically supple and elegant. For an aperitif the cuvee Reserve Brut is ideal at a temperature of eight - 10 Celsius.
A Demi - Sec champagne with the higher proportion of liquor will be more harmonious for dessert. The various Cuvees with their lightness and distinction suit most sophisticated and culinary foods
[ Home ] [ Brut Champagne ] [ Pink Champagne ] [ 100% Chardonnay ] [ Dessert Champagne ] [ Prestige Champagne ]