Who makes it
Brothers Sébastien and Valentin Tribaut manage the family business in Romery as its fourth generation. The current brand name dates from 1950, when Suzanne, daughter of René Schloesser and Lucie Coutelas, married Jean Tribaut, a vineyard and winery worker. Their marriage merged two wine growing families and created Champagne Tribaut Schloesser.
Each harvest, the house makes wine from the equivalent of 40 hectares drawn from its family vineyard and grapes from neighbouring growers. All grapes are processed in temperature controlled stainless steel vats, barrels and demi muids, including traditional 600 litre oak barrels used for stand out vintages. Reserve wine is aged for one year in oak casks and barrels. At disgorgement, the house uses either no dosage or a naturally low dosage.
Where it grows
Romery lies in the Brunet Valley, set back from the Marne and next to Montagne de Reims. The valley brings together clay limestone soil from the Marne Valley and chalk rich soil from Montagne de Reims. Chalk is a predominant feature of the Crayères, Pitances and Mère Vignes plots.
The house also works with fruit from four neighbouring vineyard sites or terroirs, including Écueil Premier Cru, Venteuil and Verneuil. The growers in these areas maintain loyal relationships with the house, and their fruit enters the Champagne blends.
What they make
The collection is organised around the Vallée du Brunet range and the 8 Terroirs range. Vallée du Brunet is the new 100% organic range, with certification applying to the 2023 vintage.
Blanc de Noirs Brut Nature is made from 50% Pinot Meunier and 50% Pinot Noir. Partly matured in oak barrels and casks, it spends 30 months on lees before disgorgement and has zero dosage. It has a tender attack, a light, fine bubble, citrus aromas and notes of candied fruits.