Vilmart & Cie
Summary
Vilmart & Cie is a five-generation family-owned grower Champagne producer operating across 11 hectares of Premier Cru vineyards in Rilly-la-Montagne and Villers-Allerand, focusing on Chardonnay-dominant blends from chalky, clay-limestone soils of the Montagne de Reims. Their distinctive approach combines barrel fermentation without malolactic conversion, extended lees aging, and sustainable viticulture practices established since the 1980s, creating wines that honor traditional methods while expressing the authentic character of their Premier Cru terroir.
Heritage & Leadership
Vilmart & Cie was established in 1890 by Désiré Vilmart in the village of Rilly-la-Montagne, located in the Montagne de Reims region of Champagne. This family-owned house has maintained continuous family stewardship through five generations. Currently, Laurent Champs directs all aspects of the operation, having assumed leadership in 1995 following the passing of his father René. Under Laurent's guidance, Vilmart has maintained its position as a premier récoltant-manipulant (grower-producer) in Champagne, focusing on meticulous vineyard management and distinctive winemaking techniques. The house remains headquartered in its original location in Rilly-la-Montagne, where both winemaking facilities and family residence are situated, embodying the integrated approach that defines many of Champagne's finest grower-producers.
Vineyards & Wines
Vilmart manages approximately 11 hectares of vineyards, all classified as Premier Cru, situated in the villages of Rilly-la-Montagne and Villers-Allerand on the northern slopes of the Montagne de Reims. The estate's plantings consist primarily of Chardonnay (60%) and Pinot Noir (40%), with a notable absence of Pinot Meunier—a departure from typical Montagne de Reims plantings. The vineyards are planted on chalky soils with varying proportions of clay and limestone, providing mineral complexity to the resulting wines. Vilmart produces several distinctive cuvées, with their flagship offerings including Grand Cellier, Grand Cellier d'Or, and Coeur de Cuvée. The Grand Cellier d'Or is composed of 80% Chardonnay and 20% Pinot Noir from 50-year-old vines, while the prestige Coeur de Cuvée is crafted from the heart of the press (hence the name) using fruit from the estate's oldest parcels, typically 60-70 years old.
Philosophy & Practice
Vilmart's winemaking philosophy centers on expressing vineyard character through careful cellar work that preserves the intrinsic qualities of their fruit. Since the 1980s, the estate has eliminated the use of herbicides and chemical pesticides in their vineyards, implementing sustainable viticulture practices throughout their holdings. All harvesting is performed by hand, with careful selection of fruit. In the cellar, Vilmart distinguishes itself through the aging of all base wines in oak barrels—a practice relatively uncommon in Champagne. The house deliberately avoids malolactic fermentation, preserving natural acidity and freshness in their wines. Primary fermentation occurs in oak barrels ranging from 225 to 600 liters, with aging periods of 10 months for standard cuvées and up to 12 months for prestige bottlings. After secondary fermentation in bottle, the wines receive extended aging on lees—a minimum of 36 months for non-vintage offerings and up to 52 months or more for vintage and prestige cuvées—contributing to their structural complexity and refined texture.