Champagne

Roger-Constant Lemaire
Production of rare and atypical champagnes

ARTISAN WINEMAKER
SINCE 1860
Contents page

Nos cuvées
Our history
Presentation Classic range :
Vineyard
Ecological commitment Sélect Réserve : 100% Meunier
The champenoise method Cuvée Trianon : 60% Pinot Noir, 40% Chardonnay
Roger-Constant Lemaire method Rosé de Saignée : 50% Pinot Noir, 50% Meunier
Trianon 1966 : 60% Pinot Noir, 40% Chardonnay
Difficulties of vinification without malolactic fermentation Vintage les Hautes-Prières : 100% Chardonnay
No filtration
No cooling Prestige range :
The Rosé de Saignée
The vieillissement sur lattes Cuvée Collection Roger-Constant Lemaire : 1/3 Pinot Noir,
1/3 Meunier, 1/3 Chardonnay
Merchandising Vintage Blanc de Blancs : 100% Chardonnay
Contact Vintage Rosé de Saignée : 50% Pinot Noir, 50% Meunier
 Our history

The history of the House of Roger-Constant Lemaire dates back

to the end of the 19th century in Hautvillers, the cradle of
champagne where a family tradition was founded.
A gardener and poet, Désiré Lemaire bought the first pieces of
land that today constitute the House of Roger-Constant Lemaire
vineyards. Désiré’s grandson, Roger-Constant, understood the importance of blending the grapes on
the basis of their origin in order to create a quality champagne. In 1945, he doubled the
size of the vineyard in Hautvillers and moved the family heartland to Villers-sous-
Châtillon.
Brigitte Lemaire, Roger-Constant’s daughter, married Gilles Tournant who proved to be a very talented
young winemaker. Together they have continued the family tradition with their children Sébastien and
Guillaume.
For 5 generations the family has been putting the know-how of its Marne Valley ancestors to good use. The
terroir is right in the heart of the Champagne region, exclusively on the south bank on a clay-limestone soil
extending from Hautvillers premier cru to Cumières and as far as Villers-sous-Châtillon.

Nowadays the House of Roger-Constant Lemaire specialises in producing exceptional original

champagnes using no malolactic fermentation and no filtration.
 Presentation
A love of vines and wine is the very essence of our
vintages. Respect for the environment, seaweed to fertilize
the soil and traditional winemaking methods combined
with modern techniques, all contribute to the international
image and reputation of our champagnes. This philosophy
has been rewarded by numerous national and international
awards.

Roger-Constant Lemaire specialises in the production of rare and atypical

champagnes without malolactic fermentation or filtration. This family
tradition means that we can offer champagnes with great freshness on the
palate, marked by authenticity and minerality. What's more, the way in
which champagne is preserved is greatly improved, making our champagnes
"vins de garde", i.e. wines that can be kept for several years. Our champagnes
are therefore ideal for customers who want to create a wine library with a
longer ageing period...
Vineyard Our vines are planted exclusively on the south bank of the Marne Valley in
clay-limestone soil, stretching from Hautvillers and Cumières 1er cru, as well
as Reuil, Binson-Orquigny and Leuvrigny.
 Our ecological commitment
To protect our vines without using chemicals, we find
alternatives.

Our entire vineyard has been under integrated viticulture

since 2001, with the cessation of the use of pesticides,
acaricides and herbicides.
Our wine analyses are our best ally in guaranteeing the
high quality of our champagnes. These analyses are
available on request:
Sustainable Development Label since 2018
Level three High Environmental Value (HVE) label
since 2018 to justify our ecological qualities
Ploughing the soil:
This method involves using a plough to go through the
vines and turn over the soil to stop grass growth.
Sexual confusion:
Spreading pheromones in the vines confuses insects and
prevents the reproduction of bad insects. This process has
no impact on biodiversity.

The use of seaweed:

We use seaweed in the spirit of a fantastic vitamin

cocktail that boosts the plant in a totally natural way.
 The champenoise method
Alcoholic fermentation:
After pressing, the juice is transferred to vats for alcoholic
fermentation, turning it into white wine.
There are four stages in the champagne-making process.
To begin with, the grapes are harvested by hand and
sorted to select the best ones. Malolactic fermentation:
This is followed by three fermentations. This fermentation consists of transforming malic acid into lactic
acid to obtain a stable champagne that does not require long ageing
in the cellar.

The tirage:
Lastly, the Dom Pérignon method is used, which involves adding
around 24 grams of sugar to a litre bottle of white wine to obtain 6
bars of pressure that will naturally create the bubbles.

Roger-Constant Lemaire does not follow this Champagne method. It uses other winemaking methods
to obtain wines with a beautiful freshness and minerality, which is the signature of its champagnes.
 The Roger-Constant Lemaire method

Roger-Constant Lemaire does not use malolactic fermentation.

We have chosen to preserve the natural acidity of the grapes. To do this, we stop the onset of fermentation by keeping the wine at a low
temperature. Thanks to this process, we can leave our bottles to age in the cellar for much longer (at least 4 or 5 years) and it is possible
to keep them over time (for example, our Cuvée Trianon can be kept for at least 10 years after purchase).
In Champagne, there are still around 10% to 15% of winemakers who use this rare method, which requires great precision in the
winemaking process.

Some of our cuvées are made in oak barrels: We only produce brut / extra brut champagnes:
Our 100% Chardonnay cuvées and our Cuvée Collection All our cuvées are based on a low sugar content (between 3 and 7
Roger-Constant Lemaire undergo alcoholic fermentation in grams/litre).
old oak barrels. This practice is a guarantee of quality and We also produce our own 100% organic cane sugar liqueur, which
prestige. It also allows the wine to develop new aromas. we age in 300-litre oak barrels.

No decanting: it's possible!

This means that we can age our large formats directly in their containers (Jeroboams,
Mathusalems, etc.).
Is it more difficult to make wine without malolactic fermentation?

Obviously, there are constraints to not carrying out malolactic fermentation.

The quality and ripeness of the grapes is a very important factor. It is imperative to harvest the
grapes at the right time with an ideal natural sugar/acid ratio. The Roger-Constant Lemaire
signature is a fine aromatic expression of freshness and minerality.

In the cellar, very strict hygiene standards are needed to prevent the development of
undesirable micro-organisms. Regular analytical checks must be carried out to ensure that
fermentation does not start.

Above all, it requires patience. The time spent maturing on the lees needs to be extended,
as does the time spent maturing on laths. A minimum of 48 months is required, hence the
complexity of making wines without malolactic fermentation.
 No filtration

Filtering is designed to facilitate wine clarification, like fining. It also ensures

stability against micro-organisms. But, like fining, it is accompanied by a loss of
aroma and body, as well as a significant stirring of the wine.
We refuse to filter, preferring once again to let time do the
work.
 No cooling

Chilling means avoiding the risk of tartar crystals precipitating

in the wine. This action is generally accompanied by filtration.

We reject this technique, which consumes a lot of energy. Not chilling the
wine is in line with our objective of sustainable viticulture. What's more,
we prefer to educate people by explaining that the possible presence of a
few crystals at the bottom of a bottle in no way alters the quality of the
wine.
In fact, they are the result of the combination of tartaric acid and
potassium, both naturally present in the grapes.
Our ambition has long been to produce top-of-the-range
Cuvées. To achieve this, we put the vine at the heart of the
winemaking process and work with the grapes in the most
natural way to produce Cuvées with personality, character and
sincerity for the consumer.
 The difference between a Rosé and a Rosé de Saignée

Rosé de Saignée is the noblest technique

for making a Cuvée de Champagne Rosé.
It consists of a delicate maceration of
black grapes in their own juice, with NO
red wine added.
The classic Champagne method consists of
blending a white wine with a red wine,
which we refuse to do.
It takes around 18 to 36 hours of maceration to obtain a
product that meets our expectations. As a result, we need
to be extra vigilant in deciding the best time to interrupt
maceration.
During the harvest, we taste the juice every 2 to 3 hours
as it macerates, in order to choose the optimum time, day
The skins of black grapes contain molecules that are very and night, to guarantee maximum pleasure for the
interesting for a rosé wine. With gentle maceration, you can consumer.
extract an elegant colour and subtle red fruit aromas. This
method is more restrictive, as the length of maceration varies
from year to year.
 Ageing on slats
Ageing on laths is the period during which bottles
wait before being sold. This crucial time determines
the quality of a cuvée.
Champagne Roger-Constant Lemaire offers cuvées
aged for a minimum of 48 months, and up to 14
years for our most prestigious cuvées.
It is during this ageing period that the alchemy of
Champagne takes place and the aromatic harmony takes
shape.
This is a major quality criterion that all informed
consumers should be aware of. However, ageing time is
not directly correlated with the quality of the cuvée. For
that to happen, the wine inside the bottle must have the
necessary ageing potential. This partly justifies our
decision not to carry out malolactic fermentation, as it
allows our wines to age slowly and therefore to withstand
a long ageing period on laths.
 Our cuvées

Classic range

Sélect Réserve Cuvée Trianon Rosé de Saignée Trianon 1966 Vintage les Hautes-Prières

Prestige range

Cuvée Collection RCL VintageBlanc de Blzncs Vintage Rosé de Saignée

 Sélect Réserve

Viticulture
Terroir Marne Valley. Age
Clay and limestone soil. Minimum 4 years in our cellars.
Turning over the soil.
High Environmental Value label.
Sustainable Viticulture label.
Grape varietals
100% Meunier.

Vinification
No malolactic fermentation.
Natural yeast of the grapes. Dosage
No filtration. Brut, between 6 to 7 g/l.
Stainless steel thermoregulated tanks. 100% home-made liqueur, organic cane sugar.

Our cuvées Classic range

 Sélect Réserve

Appearance Taste
A beautiful light yellow. The foam is fine and Freshness and minerality.
creamy. Aromatic. Tasty notes of vanilla.

Nose Food and wine pairings

Complex with aromas of hazelnut, fresh almond Risotto and veal Marengo.
and honeysuckle. Champagne lentils and salad with violets. Lobster
medaillon. Grilled sea bass.

Our cuvées Classic range

 Cuvée Trianon 2020

Viticulture Age
Terroir Marne Valley. Minimum 4 years in our cellars.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label.
Sustainable Viticulture label.

Grape varietals
40% Chardonnay, 60% Pinot Noir.

Vinification
No malolactic fermentation.
Natural yeast from the grapes.
No filtration. Dosage
Stainless steel thermoregulated tanks. Brut, between 6 and 7 g/l.
100% home-made liqueur, organic cane sugar.

Our cuvées Classic range

 Cuvée Trianon 2020

Taste
Appearance
Generous with nuances of bergamot, green tea and
Yellow with light green reflections. The foam is
honeysuckle.
persistent and generous.

Nose Food and wine pairings

Light and opens with notes of hazelnut, jasmine, Scallops and Sellfish. Seared foie gras escalope
mirabelle plum and lemon. deglazed with Ratafia Champenois.

Our cuvées Classic range

 Rosé de Saignée

Viticulture Age
Terroir Marne Valley Minimum 4 years in our cellars.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label.
Grape varietals
Sustainable Viticulture label.
50% Meunier, 50% Pinot Noir.

Vinification
No malolactic fermentation. Dosage
Natural acidity of the grapes. Brut, between 6 to 7 g/l/
Late racking in February. 100% home-made liqueur, organic cane sugar.
No filtration.
Stainless steel thermoregulated tanks.
Natural color obtained by maceration of the
black grapes.

Our cuvées Classic range

 Rosé de Saignée

Appearance Taste
A beautiful copper color with a fine and discreet The mouth is dominated by candied fruits with
effervescence. notes of honey, caramel and violet.

Food and wine pairings

Nose Quail in cranberry sauce. Rabbit with cherry
Mixture of orange blossom, raspberry and cherry. sauce. Pan fried duck breasts. Fresh fruit salad.
Zabaglione with red fruits. Lemon meringue pie.
Biscuit rose from Reims.

Our cuvées Classic range

 Trianon 1966

Age
Viticulture 5 years old in our cellars and an additional 1
Terroir Marne Valley. year maturation with its corck after disgorgment.
Clay and limestone soil.
Charring of the soils.
High Environmental Value label.
Sustainable Viticulture label.
Grape varietals
40% Chardonnay, 60% Pinot Noir.

Vinification
No malolactic fermentation. Dosage
Natural yeast of the grapes. Brut, between 6 to 7 g/l.
No filtration. 100% home-made liqueur, organic cane sugar.
Use of temperature controlled stainless vats.

Our cuvées Classic range

 Trianon 1966

Taste
Appearance
Very aromatic, it express itself with citrus fruits
Yellow with green/golden reflections. The foam is
and cherry stone.
abundant with nice fine bubbles.

Nose Food and wine pairings

Vegetal, spicy balsamic and liquorice with notes of White meats, fish, shellfish, scallops, caviar.
peach and orange blossom.

Our cuvées Classic range

Vintage les Hautes-Prières

Viticulture
Terroir of Hautvillers. Age
Limestone soil. Minimum 8 years old.
Turning over the soil.
High Environmental Value label.
Sustainable Viticulture label.
Grape varietals
100% Chardonnay, PREMIER CRU

Vinification
Without malolactic fermentation. Dosage
Natural acidity of the grapes. Brut, between 6 to 7 g/l.
Late racking in February. 100% home-made liqueur, organic cane sugar.
No filtration.
Matured in 225l oak barrels for 9 months.

Our cuvées Classic range

 Vintage les Hautes-Prières

Appearance Taste
Yellow with golden reflections. Its long maturation in oak delights the palate with
Its foam is delicate. bergamot and ginger notes.

Nose
Food and wine pairing
Its expression is rich of warm cereals, herbal
Turbot, cod, small game and sliced duck.
flowers with toasted and roasted notes along with
mocha and cocoa.

Our cuvées Classic range

 Cuvée Collection RCL

LIMITED EDITION -
AVAILABLE ON RESERVATION

Viticulture Age
Terroir Hautvillers, PREMIER CRU Minimum 11 years in our cellar.
Limestone soil.
Turning over the soil.
High Environmental Value label.
Sustainable Viticulture label. Grape varietals
1/3 Chardonnay, 1/3 Pinot Noir, 1/3 Meunier.
Vintage PREMIER CRU.

Vinification
Without malolactic fermentation.
Natural acidity of the grapes.
Dosage
No filtration.
Exclusive, limited edition extra brut 3 to 6 g/l.
Matured in 600l oak barrels for 9 months.
100% home-made liqueur, cane sugar.
PREMIER CRU

Our cuvées Prestige range

 Cuvée Collection RCL

LIMITED EDITION -
AVAILABLE ON RESERVATION

Appearance Taste
Deep golden hue. The foam is generous It has a nice freshness with its noble bitterness
and abundant. with notable liquorice and lemon balm.

Nose Food and wine pairings

Woody with notes of salted butter, caramel and Fine gastronomy. Lobster au gratin with crunchy
ginger bread. The vintage character of this wine vegetables or crab estouffade with morels. In
with its blend of stewed fruits and cooked pears is contrast, with pumpkin gazpacho and Japenese
unmistakable. pepper.

Our cuvées Prestige range

Vintage Blanc de Blancs LIMITED EDITION -
AVAILABLE ON RESERVATION

Viticulture Age
Terroir Marne Valley. Minimum 11 years in our cellars.
Domain PREMIER CRI
Clay and limestone soil.
Turning over the soil.
High Environmental Value label.
Sustainable Viticulture label.
Grapes varietals
100% Chardonnay, blanc de blancs.
Vintage PREMIER CRU.

Vinification
Without malolactic fermentation
Natural acidity of the grapes.
No filtration. Dosage
Aged in old oak barrels for 9 months with its fine Exclusive and limited edition in extra brut
lees. between 6 and 7 g/l.
100% homemade liqueur, organic cane sugar.

Our cuvées Prestige range

Vintage Blanc de Blancs LIMITED EDITION -
AVAILABLE ON RESERVATION

Taste
Appearance
Perfectly controlled woody wine with notes of
Yellow with golden reflections.
wax, honey and exotic fruits pineapples, cocont,
The foam is fleeting and delicate.
menthol.

Nose Food and wine pairings

A beautiful expression of associated pastries, This is an exceptional wine for special occasions
chocolate and cocoa along with fresh vanilla bean with oriental and balsamic spices. To pair with
and citrus fruits. noble fish cooked or with Thai cuisine.

Our cuvées Prestige range

Vintage Rosé de Saignée LIMITED EDITION -
AVAILABLE ON RESERVATION

Viticulture
Terroir Marne Valley. Age
Clay and limestone soil. Minimum 8 years in our cellars.
Turning over the soils.
High Environmental Value label.
Sustainable Viticulture label.
Grape varietals
50% Meunier, 50% Pinot Noir.
Vintage PREMIER CRU.
Vinification No red wine adding.
Without malolactic fermentation
Natural acidity of the grapes.
Turning over the soils.
High Environmental Value label. Dosage
Sustainable Viticulture label. Exclusive and limited edition in extra brut 6 to 7
Stainless steel thermoregulated tanks. g/l.
Natural color by maceration of black grapes. 100% home-made liqueur, organic cane sugar.

Our cuvées Prestige range

Vintage Rosé de Saignée LIMITED EDITION -
AVAILABLE ON RESERVATION

Appearance
Taste
The wine has a beautiful coppery color with
Dominated by the expression of Pinot Noir with
tints of terracotta. The effervescence remains
aromas of stone, dried meat and violet. It has a
fine and light.
beautiful aromatic power and a remarkable
minerality.

Nose
Aromas of red and black fruits as well as stoned
fruits. A beautiful, rather assertive signature that Food and wine pairings
will delight rosé lovers with an added splash of Poultry or game meats.
sea spray. Red fruit sabayon.

Our cuvées Prestige range

 Box 0,75 Box 1,5 magnum

Merchandising
Pour bouteille : 75cl
Matériau : carton, envoyé plié
Dim. & poids : 9,5 x 9 x 32 cm 110 gr
Couleur : marron foncé, texte en or
Pour bouteille : 150cl
Matériau : carton, envoyé plié
Dim. & poids : 11,8 x 11,8 x 38,7 cm 170 gr
Couleur : marron foncé, texte en or

Bouchon hermétique Duo box pour bouteille & 2 verres

Pour bouteille : 75cl et 150cl Pour bouteille : 75cl
Matériaux : aluminium et plastique Matériaux : carton et imitation cuir
Dim. & poids : 5 x 4,5 x 4 cm 30 gr Dim. & poids : 11,4 x 10,2 x 33,4 cm 406 gr
Couleur : noir, argent et or Couleur : marron foncé, texte en or

Confiture de Rosé de Saignée Seau à champagne

Composition : pot en verre, 45 gr de sucre/100 gr, Pour bouteille : 75cl
gelifiant, agar agar, traces de sulfites. Matériau : plastique
Dim & poids : 6,7 diam x 5,3 cm 21O gr 105 gr net Dim. & poids : 19 diam x 17 cm 720 gr
Couleur : label rose avec logo jaune Couleur : blanc, texte en rouge, logo en or

6 verres
T-shirt Champagne Roger-Constant Lemaire
Matériau : verre rubis
Matériaux: coton
Dim. & poids : box 21 x 20 x 14 cm 840 gr
Dimensions : de la taille S à XXXL
Couleur : transparent avec logo blanc
Couleur : noir, argent et or
Contact

Champagne Roger-Constant Lemaire website

@champagne_rc_lemaire 03 26 58 35 79

50 rue de la glacière
Champagne Roger-Constant Lemaire
51700 Villers-sous-Châtillon

contact@champagne-lemaire.fr