Fifth generation grower Champagne house in Ville-sur-Arce, with Pinot Noir led wines from Kimmeridgian limestone and clay.
The producer
Champagne Rémy Massin & Fils is a fifth generation grower Champagne house in Ville-sur-Arce, in the Côte des Bar. Founded in 1974, it farms 22 hectares and produces about 120,000 bottles a year. Most vines grow on Kimmeridgian limestone and clay containing oyster fossils called Exogyra virgula. The house farms without herbicides, using grass cover, plowing and adapted pest control to preserve biodiversity. Its Special Club wines include Pinot Noir and Pinot Blanc expressions.
Known for
Pinot Noir led Côte des Bar Champagne
Notable facts
Champagne Rémy Massin & Fils was founded in 1974.
The house is managed by the fifth generation of the family.
The vineyards cover 22 hectares.
The vines have been cultivated without herbicides for several decades.
From the atlas
Champagne Rémy Massin & Fils
A grower Champagne house in Ville-sur-Arce, making Pinot Noir led wines from vineyards on Kimmeridgian limestone and clay.
At A Glance
Field
Detail
Region
Champagne, Côte des Bar
Village
Ville-sur-Arce
Main grapes
Pinot Noir and Pinot Blanc
Signature wine
Remy Massin Special Club, 2017
Defining feature
Sustainable viticulture without herbicides for several decades
The Producer
The fifth family generation now manages Champagne Rémy Massin & Fils, a grower Champagne house based in Ville-sur-Arce in the Côte des Bar. The house was founded in 1974. It farms 22 hectares and produces approximately 120,000 bottles a year. Pinot Noir leads the vineyard plantings, with Pinot Blanc also represented in the range. The house style centers on minerality and complexity.
Place
Ville-sur-Arce lies in the Côte des Bar, the southern Champagne region. Most of the vines grow on Kimmeridgian limestone and clay containing tiny oyster fossils named Exogyra virgula. Limestone is commonly associated with brisk acidity and a stony impression, while clay can hold water and contribute breadth to vine growth.
Wines
The range includes Tradition, Nature and Special Club cuvées. Tradition spends 24 to 36 months on lees, while Nature spends at least 36 months. Lees ageing keeps the wine in contact with spent yeast cells, which can soften texture and add bread or biscuit notes.
The Special Club range includes Pinot Noir and Pinot Blanc expressions. Pinot Noir Special Club shows delicate floral notes and red berry aromas. Pinot Blanc Special Club brings rich floral aromas, white fruit, acidulated freshness, roundness and a very long finish. Dosage differs by cuvée: Nature is 0 g/l, Special Club Pinot Noir is 3.9 g/l, and Special Club Pinot Blanc is 4.5 g/l.
Final Word
Rémy Massin's range pairs mineral character with cuvée specific lees ageing and dosage across Tradition, Nature and Special Club.