Champagne Trouillard is one of the oldest Champagne Houses. It was founded in 1896 by the extraodinary will of one man: Lucien Trouillard. He learned very early on the basics of winemaking, and at the age of 17 he was able to produce his first 1,500 bottles of champagne. He worked hard through the vineyards with his small team and progressively became the cellar master. In 1919, after the Great War, Lucien Trouillard took over a sales and distribution business. He founded the company called "Sparnacienne Viticole" and produced 50,000 bottles. This is the beginning of the Great History of Champagne Trouillard. Lucien Trouillard dedicated his life to hard-working and managed to establish his Champagne House that stood out for its finesse and elegance. The next generations continued on the family traditions. In 2006, Maison Trouillard joined forces with the Gobillard family - a 5 generation-family Champagne house with a long history of winemaking who shares the same passion, dynamism and philosophy. They are located in Hauvillers - the heart of Champagne - 5 kilometers from Epernay and 10 meters from the grave of the famous monk Dom Pérignon. They own 30 hectares of vines that are primarily located in the Premier Cru vineyard of Hautvillers. They also source a further 125 hectares of grapes from carefully selected growers.
Winery Acreage: 30 hectares of estate grapes, plus 125 hectares of purchased grapes
Hautvillers is a beautiful village where Dom Pérignon gave birth to the first bubbles of champagne in 1668. Thanks to this Benedictine monk, Hautvillers is today the most famous village of the region (candidate for the unesco heritage). Located in the heart of the Champagne region, 5 kilometers from Epernay, this is the crossroads between the Marne Valley and the Montagne de Reims.
The winery is equipped with state-of-the-art facilities, and while keeping with the champenoise traditions, they allow the best attention to ensure quality and consistency in the production. Grapes are hand-harvest end of September-early October, then pressed to maintain the freshness and fragrance of the fruit. Winemaker Thierry Gobillard uses only the first press or cuvée to ensure authenticity and quality. Temperature-controlled stainless steel tanks allow to obtain clear wines with true-to-type and fresh aromas. Thierry Gobillard pays a particular attention to the quality - he tastes, assets and does the blendings according to the characteristics of each grape varietal. Storage is an important element of the Champagne method. Part of the wines is stored in the new air-conditioned facility and the other part in the cellars that are dug into the plaster. In both cases darkness and constant temperature ensure that Champagne achieves perfect maturation. Then occurs a manual (70%) and automatic (30%) remuage. After disgorging, the Champagne is stored for at least 3 months before release to obtain a perfect homogeneity.
Its sparkling gold color is vivid and bright. The aromas are floral and honeyed with a wisp of vanilla. The palate is elegantly full with ripe white peach flavors and toasty overtones but balanced with a lively freshness, and delicacy on the long finish.
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