Champagne Etienne Calsac
Don’t let his young age fool you—Etienne Calsac’s expertise and knowledge of the Côte des Blancs go far beyond his years. His eponymous project began at the age of 26, when he took over three hectares of his grandparents’ vineyards.
Since then, Etienne has slowly but surely expanded his holdings, and has fiercely converted to organic farming. Each of Etienne’s parcels are vinified separately, and all base wines are fermented with native yeasts in a combination of steel tanks and/or oak vessels.
His “Les Rocheforts” cuvée is made from a perpetual reserve, while “Les Revenants” highlights a handful of the region’s forgotten varieties, including Pinot Blanc, Arbanne, and Petit Meslier cultivated in the Côte de Sézanne. Etienne’s wines are concentrated, serious, and dynamic—just like the hands that make them.
Don’t let his young age fool you—Etienne Calsac’s expertise and knowledge of the Côte des Blancs go far beyond his years. His eponymous project began at the age of 26, when he took over three hectares of his grandparents’ vineyards.
Since then, Etienne has slowly but surely expanded his holdings, and has fiercely converted to organic farming. Each of Etienne’s parcels are vinified separately, and all base wines are fermented with native yeasts in a combination of steel tanks and/or oak vessels.
His “Les Rocheforts” cuvée is made from a perpetual reserve, while “Les Revenants” highlights a handful of the region’s forgotten varieties, including Pinot Blanc, Arbanne, and Petit Meslier cultivated in the Côte de Sézanne. Etienne’s wines are concentrated, serious, and dynamic—just like the hands that make them.
Don’t let his young age fool you—Etienne Calsac’s expertise and knowledge of the Côte des Blancs go far beyond his years. His eponymous project began at the age of 26, when he took over three hectares of his grandparents’ vineyards.
Since then, Etienne has slowly but surely expanded his holdings, and has fiercely converted to organic farming. Each of Etienne’s parcels are vinified separately, and all base wines are fermented with native yeasts in a combination of steel tanks and/or oak vessels.
His “Les Rocheforts” cuvée is made from a perpetual reserve, while “Les Revenants” highlights a handful of the region’s forgotten varieties, including Pinot Blanc, Arbanne, and Petit Meslier cultivated in the Côte de Sézanne. Etienne’s wines are concentrated, serious, and dynamic—just like the hands that make them.