Who makes it
Each plot at Champagne Guy Méa is harvested and vinified separately, allowing the domaine to evaluate individual terroir and vintage expressions. The family domaine is based in Louvois and is now led by Sophie Milesi and Franck Moussié, with Evelyne and Jean Louis Milesi supporting them.
Sophie Milesi is the fifth generation winemaker. She pursues Champagnes with traditional methods. The domaine also supplies grape juice to House of Bollinger.
Where it grows
Louvois is one of Champagne's 17 Grand Cru villages in the Montagne de Reims. Grand Cru and Premier Cru are village classifications that appear in Champagne labels and distinguish the status of the fruit's source.
The domaine also works with Premier Cru holdings in Valeurs-Mutry. Le Grillon carries the Premier Cru designation and draws fruit from Ludes, Montbré and Chigny le Roses. Sig'Nature is also labelled Premier Cru, while Louvois identifies the house's home village and Grand Cru setting.
How it is made
The cellar
The domaine keeps an old coquard press in use. It is a traditional Champagne press that remains part of the house's production equipment.
Plot specific harvesting and vinification allow each parcel to be handled separately. For Le Grillon, the base wine rests for 10 months on fine lees before spending 4 years in bottle, with a dosage of 3g/L. Lees are spent yeast cells, and time with them can add texture and savoury, bread like notes to sparkling wine.
What they make
Brut Tradition combines 60% Pinot Noir and 40% Chardonnay. Le Grillon is a Premier Cru Extra Brut cuvée with a 3g/L dosage. Sig'Nature is a Premier Cru cuvée made without dosage.
Belle de Noirs 2012 is a vintage cuvée made without added sugars. Rosa Délice is a rosé Champagne described as lively, fruity and well balanced, with youthful rosé character.