Who makes it
The grapes are harvested by hand and pressed as quickly as possible after picking at Champagne Michel Decotte, a family maison in Mailly-Champagne. Karine and Ivan Decotte have managed the house since 1989, continuing a Champagne tradition carried across generations. The house belongs to Champagne de Vignerons, a professional cooperative of Champagne growers.
Where it grows
Mailly-Champagne sits in the Montagne de Reims, with parcels on hillsides and mid slopes facing north. A north facing exposure receives less direct sun, which can lengthen ripening and help preserve acidity. The subsoil contains more than 300 metres of chalk. Chalk can drain excess rain while holding water in its pores, giving vines both drainage and moisture reserves, a useful balance for sparkling wine.
What they make
Two named bottles in the range are Michel Decotte Blanc De Blancs Brut and Michel Decotte Cuvée Paul Millésime Brut. Both are Brut sparkling wines. Brut indicates a dry style, with dosage kept low enough to preserve a dry finish.
The house ages its bottles on lees for 3 to 7 years before disgorgement and dosage. Lees ageing allows yeast contact to soften the mousse and add texture associated with fresh bread. In the cellar, stainless steel lots undergo malolactic fermentation, while oak barrel lots do not. The two routes diversify the aromatic range across the wines.