The #blending work, which demands numerous #tastings, is underway.

Several new #champagnes are planned that we will discover in a few years’ time with #organiccertification.

The search for fruit and terroir has built the #cornerstones of these future compositions which will be bottled between April and July 2021!

#champagnemandois #organicchampagne #champagne #champagnebio #nouvellescuvees #staytuned #lancement2021 #launch



The #wines vinified in classic vats have a light gold colour which is a little more intense for the wines #vinified in wood. The nose is very fruity and #luscious with some delicate scents of mirabelle plum and lychee. Once the glass warms up, the entry to the palate is very smooth, releasing some citrus notes that reveal the infinite #delicacy of the Chardonnay.

🍇 Meunier

The golden colour of the wine has a slight amber tinge to it, indicating a #blackgrapevariety. The nose is slightly toasted and packed with aromas. The palate has a certain maturity, it develops pleasant notes of mandarin and prune. The lightly toasted finish reflects a #finelycrafted vinification in #wood.

🍇 Pinot Noir

The Pinots Noirs from the MANDOIS #vineyards are not part of the #organictasting. This is because access to these vineyard plots is still too difficult for us to meet the requirements of #organic growing.

We will soon be getting back to you to report on the #blending work: an important step in the #crafting of our fine #champagnes…

#champagnemandois #pierry #CertificationBiologique #champagnebio #organicwine #viticulturenaturelle #degustation #tasting


Claude Mandois Dégustations Février 2021

After several years working the #vineyards naturally and obtaining #organic certification with the 2020 harvest, our attention now turns to the vinification and drawing out of the expression of the terroir.

The volume of #grapes produced using organic methods is around 30% lower than that achieved using traditional growing methods, but the terroir expression is more pronounced.

The #wine produced from the harvested grapes is regularly tasted in order to tailor the receptacle (wood, cement, enamel, stainless steel) to the vinification process.

For further info, please see our March 2020 newsletter : http://xs82u.mjt.lu/nl2/xs82u/5q7ws.html?hl=fr

The use of these receptacles in different materials allows us to manage the wine’s evolution naturally and to transcribe the terroir into the glass.

Our work will now consist of carefully drawing out the typical character of each local area, in order to craft refined champagnes in a quest for excellence.

At the end of the day, savoir-faire is a combination of tradition and the constant evolution of the winemaker who remains attentive to the needs of his wine.

At Champagne MANDOIS, we have always preferred to carry out our own original #research rather than simply copying others.

This is our family’s DNA.

#champagnemandois #champagnebio #organicwine #viticulturenaturelle #vinbio #certificationbiologique #agriculturebiologique


The #wines stored in #wood as well as those in #vat have been racked and the #blends created.
The result is stunning; the wines are radiant and rich with lingering flavours.
The #bottling planned for the end of April has been postponed to the end of June as a precautionary measure.
The #barrels, #demi-muids (600 litre barrels) and #foudres containing the reserve wines for the next blends are full once more. These barrels do, of course, have to be topped up regularly and in Champagne this topping up operation is known as “ouillage”.
Have a great week end everyone !
📷 Barrels draining in the courtyard of the church in #Pierry
#vinification #tasting #champagnemandois #viticulturenaturelle #oenologie #viticulture #staysafesavelives #blending


This process consists of removing the yeast deposit inside each bottle and adding a drop of “liqueur” to finalise the crafting of each fine Champagne.
Maison Mandois has state-of-the-art equipment to handle this final stage of the champagne-making process with great precision.
Step 1. Creation of a Champagne ice cube containing the yeast deposit before removal of the capsule.
Step 2. Addition of the “liqueur” made from reserve wines stored in demi-muids.
Step 3. Bottle topping up and fill check.
Step 4. Cylindrical-shaped cork that, with the help of a special tool, will be inserted into the neck of the bottle.
Step 5. Final check using a digital camera to verify the quality of the operation.
To watch the video about this important step of vinification : CLICK HERE !!!
Have a great end of the week and #stayhome !
#vinification #tasting #champagnemandois #viticulturenaturelle #oenologie #viticulture #staysafesavelives #blending #assemblages


Blending work is performed step by step making judicious choices that must suit the profile of the champagne we are seeking.

For this crucial step, we have several levers at our disposal: the grape variety, the vintage, the reserve wine, and another variable that is often overlooked: the type of tank used.

So, let’s take a look at the options:

WOOD – Charm 

Wood allows the wines to develop an extremely attractive vanilla and toasted character, it gives the wine body.

CONCRETE – Minerality

The tulip vat, made of this material, produces wines of great  freshness and enhances the natural aromas of the fruit.

ENAMEL – Openness 

traditional material used at Mandois since 1946, enamel helps to us to craft delicious, vibrant and open wines.  


Offering formidable precision, this material allows us to produce base wines of great finesse which is essential for the balance of any good blend.