Roger Constant Lemaire
(Cantina in Champagne)

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Cantina e Vini

The Lemaire family history began at the end of the 19th century in Hautvilliers, the birthplace of Champagne where a family tradition was born when the gardener and poet Désiré Lemaire, purchased what is now the Lemaire vineyards. The full vision was developed by his grandchild, Roger Constant Lemaire who understood the importance of harmoniously blending the different grapes in order to create high-quality Champagne. In 1945 he doubled the size of the estate and located the family home and headquarters in Villers-sous-Châtillon. Roger Constant Lemaire’s daughter Brigitte married Gilles Tournant, a talented winemaker, and together with their sons Sébastien and Guillaume, they continue the family tradition of producing exceptional Champagne using modern and ecologically friendly techniques.

From just 12 Hectares the family-run estate now exports all over the world under the name of Roger Constant Lemaire. The Roger-Constant Lemaire Family are proud of their ecological credentials and uses only marine algae to protect their vines. The grapes are selected and harvested by hand, with only the first press used in production. To ensure a better quality of Champagne with its own natural acidity, the producer does not use the malolactic fermentation method. The Champagne has an inherent sweetness allowing for the addition of only a very low dosage of cane sugar. All Champagnes are 12% alcohol by vol.

The champagnes of Roger Constant Lemaire come from the most awarded area of Champagne with excellent quality and pricing. It is one of a small number of winemakers who are not using the malolactic fermentation method. Every champagne in our collection of champagnes is aged between 4 and 6 years. The family is using farming methods that respect nature. Roger Constant Lemaire is an artisan champagne producer like no other.

Here is what makes them different: environmental protection (integrated viticulture - no chemical fertilizing, no pesticides, no acaricides), fertilizing the vineyards with organic algae from Norway. Production Methods: no malo-lactic fermentation (all natural acidity is preserved), no fining methods (the natural flavors are kept), no forced filtration methods. Finishing Techniques: all of Roger Constant Lemaire's champagnes are aged between 4 and 6 years with vintage champagnes being aged in oak barrels and non-vintage champagnes in stainless steel. The house's champagnes have a low sugar level (about 6g/l) and only cane sugar is used. The Rose is a Rosé de Saignée which is created by maceration with the skins, which is rather not typical for the production of champagne.

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Cantine da visitare in Champagne