Finesse, precision & elegance

The Nicolas Feuillatte style

From the vine to the glass

The fruit of the work of 5,000 winegrowers and crafted by Cellar Master Guillaume Roffiaen and his oenological teams, Nicolas Feuillatte champagnes are all imbued with the House's style, of which finesse, precision and elegance are the key words.

Our cellar master

Guillaume Roffiaen developed a passion for wine at a very early age. After studying agriculture and food engineering, he obtained the national diploma of oenologist (DNO) in 2002 and completed his final internship at the Nicolas Feuillatte Wine-Champagne Center.

He then returned to Nicolas Feuillatte in 2014 as Director of Oenology and Quality. As a result of meticulous and tireless work, he was appointed Cellar Master in 2017 and then Director of Vines and Wines in 2018. Guillaume Roffiaen has in-depth expertise in oenology complemented by a mastery of the qualitative requirements of the winemaking processes in Champagne, essential skills to support the development and positioning of Champagne Nicolas Feuillatte on all markets.

"While champagne is an exceptional product, it should not be reserved for special occasions."

Guillaume Roffiaen, Cellar Master

An exceptional variety of vintages

Our champagnes come from a terroir of excellence, classified as a UNESCO World Heritage Site, and authentic expertise.

Our rich supply ensures a wide variety of grapes, vinified by cru and by grape variety, as well as a rigorous selection of Premiers and Grands Crus. The mosaic of soils sculpts these nuanced champagnes. These are sandy soils that forge supple, light, and fruity wines, clay-limestone soils for wines combining structure and fruitiness, and chalk soils that bring minerality and freshness whose aromatic complexity enriches with time. Our Cellar Master therefore has at his disposal an exceptional variety of crus whose blends allow for limitless creativity.

The development

Everything is done to create these balanced champagnes, reflections of their origin, starting with perfectly ripe grapes, vinified by cru, or by cru zone, and by grape variety, which will constitute the vintages of the range in a few years.

Like an artist in front of his canvas, the Cellar Master has at his disposal an immense range of textures and aromatic expressions, thus offering a potential for combinations, representing the beauty and richness of the Champagne terroir.

Multi-vintage vintages

A pillar of Champagne tradition, blending is the culmination of the composition of the cuvées. The grape varieties, the crus, and the years offer as many variations to magnify each of them. For the Cellar Master, the reserve wines are at the heart of the creation. Chosen for their quality, consistency, diversity, and aging potential, they constitute the balance of Nicolas Feuillatte's cuvées.

Vintage cuvées

When it comes to vintages, the year and its climate shape the style. A vintage cuvée imparts a unique character to Champagne, supported by the typicity and singularity of the cuvée. This could be the Cuvée Spéciale, the Vintage Collection, the Grands Crus or the Palmes d'Or. The prestigious Palmes d'Or cuvée embodies the quintessence of the vintage spirit and perfectly symbolises Nicolas Feuillatte's fine, precise and elegant style.

Champagne ageing in Nicolas Feuillatte's cellars

Because quality requires time, all Nicolas Feuillatte champagnes age in our cellars well beyond the regulatory rest period required before being marketed: at least three years for non-vintage champagnes, and up to ten years for the most prestigious vintages such as Palmes d'Or, enriched through contact with the lees.

The dosage

This operation consists of adding sugar and reserve wines at the time of disgorging, the quantity of sugar varying according to the desired category of champagne (from Brut to Demi-Sec). At Nicolas Feuillatte, the choice of wine is essential because it will give the final touch to the cuvée; it will balance it, allowing it to adjust its texture and tone. This wine will always be adapted to the cuvée to guarantee its unique style.

"The key is to consider the wine in the making, based on its intrinsic components. I integrate the dosage potential from the creation of the cuvées. I determine it according to the quality of the reserve wines or the characteristics of the vintage, according to the sensory profile of the wines, the typicity that I seek in each one" explains Guillaume Roffiaen. The Cellar Master thus plays on the finesse of the bubbles and on the aromatic compounds. A precision work that is juxtaposed with the meticulous work of blending.