Francis Boulard and his daughter Delphine are members of a family of winemakers in Champagne present for six generations; the vineyards are located in Cormicy, a municipality north-west of Reims. In 2009 the Raymond Boulard maison was renamed Francis and completely adopted the canons of biodynamic agriculture, in order to obtain champagnes that respected the territoriality and uniqueness of the territory. Absolute prohibition of the use of chemical substances for the treatment of the vines and great attention to the phases of the moon which mark the rhythms of the vines; the company can count on about 3 hectares of property in which chardonnay, pinot noir and pinot meunier are grown.
The production of this biodynamic champagne follows the lunar calendar and is based on the use of natural compost, plants and specific preparations for the soil. Fermentation occurs naturally with indigenous yeasts. The method also involves the use of horses instead of tractors and the minimization of chemical additives.
Champagne of great complexity and fine perlage. Nose with oxidative notes and candied fruit, already with notes of saffron and great minerality. In the mouth it balances a great complexity and freshness, with a good structure.
Interesting on cheeses or white meat dishes, even spicy and/or savory, or as an important aperitif.