Domaine Jacques Lassaigne can rightfully be considered the flagship of a territory as important as it is unknown, a small pearl in the shadow of long-accredited giants such as the Côte des Blancs to the north and the Côte des Bars to the south. The estate has been managed since 1999 by the founder's sons, Ludovic and especially Emmanuel, who have managed to emerge as the true promoters of the Montgueux area. The village is located a dozen kilometers northwest of Troyes, the capital of Champagne in historical times, and there are vineyards that cover a surface area of ​​just over 4.5 hectares, all planted with Chardonnay. A small quantity of grapes is purchased from local vignerons, coming from vines of an average age of 50 years, including a percentage of Pinot Noir used for their Rosé. The Montgueux area, which covers an area of ​​only 209 hectares, technically belongs to the Aube department, but lithologically it is more precisely part of the Côte des Blancs, about 60 kilometers further north: the soil is in fact characterized by a fundamental vein of chalk and limestone, dominated by the presence of Chardonnay, peculiarities that have affirmed its identity as the “Montrachet of Champagne”. Emmanuel pursues a minimally interventionist type of viticulture, to try not to alter the mineral structure and the vibrant acidity that the soil can bring to the Chardonnay, relying on organic and sometimes biodynamic principles. Grassing is practiced between the rows, to limit erosion and the harvests are done by hand: the vines are kept very low to take advantage of the heat reflection and ensure the full ripening of the grapes, in a climate often characterized by rain, wind and frost. Emmanuel Lassaigne is a careful cultivator of his terroir and vinifies the grapes from the 9 parcels of his property in different ways: he works excellently with blends and refinements, as well as with the vintage and single vineyard cuvées. The first alcoholic fermentation is spontaneous and conducted only by indigenous yeasts. The pressing is carried out directly in the cellar and the use of sulfur is minimal, as a prevention of oxidation of the musts. The rooms are often heated to favor the triggering of the malolactic, while no oenological adjuvants are used at any stage. The disgorgement is done by hand. Domaine Jacques Lassaigne owns the Clos Sainte-Sophie, one of the rare walled vineyards of Champagne and from these 1.2 hectares of Chardonnay surrounded by hedges it obtains the homonymous and most prestigious cuvée of the house.