Champagne Legrand-Latour starts underground.
In Fleury-la-Rivière, Thibault’s father Patrice spent decades digging into the hillside in search of fossils — uncovering layers of shells left by a tropical sea some 45 million years ago. What became the extraordinary Cave aux Coquillages also became the foundation of Thibault’s winemaking.
He calls it geo-oenology: making Champagne according to geological strata, allowing different soils — different moments in time — to speak separately.
The work is just as radical in the cellar. Biodynamic vineyards, spontaneous fermentation, long élevage and, instead of conventional sugar for the second fermentation, fresh grape must from the following harvest. Pure grape juice from beginning to end. The bottles then return underground to age in the same fossil-rich caves that inspired the wines.
For this drop we bring three expressions together: Éocène, Yprésien and Campanien. Three Champagnes. Different geological periods, different terroirs — one place, interpreted through millions of years of history.
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