A true pioneer, he was the first to install a press in Leuvrigny, a small village in the heart of the Marne Valley, in the charming Vallée du Flagot. Léopold Orban began making champagne, and this adventure was to inspire his son Gaëtan.
Gaëtan set about developing the business and boosting operations throughout the so-called "30 Glorieuses"! He devoted all his time to developing the brand, masterfully managing the sales activity and placing the 40,000 or so bottles produced at the time.
Gaëtan set about developing the business and boosting operations throughout the so-called "30 Glorieuses"! He devoted all his time to developing the brand, masterfully managing the sales activity and placing the 40,000 or so bottles produced at the time.
Presentation
Presentation
Les parcellaires are the quintessential Francis Orban champagnes, a true gastronomic jewel for your warm, intense moments. Les Hauts Beugnets is a tasty, fruity champagne that's ready to play with your culinary inspirations.
Location
Hauts Beugnets
Leuvrigny and Sainte-Gemme
Leuvrigny and Sainte-Gemme
Terroir
Lutetian Clay and Limestone and Cuisian Sand
In the vineyard
Old vines (more than 50 years)
Winemaking
Malolactic fermentation unprovoked, used 228l and 300l Fut of Champagne origin
Ageing
60 months minimum cellaring on laths
Varietal
Meunier : 100%
Specifications
GM : NO
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
8°C/46°F
Ageing potential
10 to 15 years
Tasting
The first impression on the palate is supple and fresh, with a creamy effervescence. The champagne develops a pulpy, fruity texture supported by orange acidity. The mid-palate offers a greedy, coated sensation, wonderfully echoed by the chalky vibrancy that resonates on the finish. The finish concentrates this offer. Ample and delicious, it invests the palate with a highly sensual tactile caress.
Food pairings
Thin scallop tart with sweet onions and roasted almonds
Thick carpaccio of scallops refreshed with mango
Beechwood-smoked monkfish cheeks with chanterelles
Cod steamed with citrus fruits, celery cooked with tonka bean
Pike-perch steak, crushed ratte apples, rum emulsion and reblochon cheese
Glazed squash egg with chestnut confit
Thick carpaccio of scallops refreshed with mango
Beechwood-smoked monkfish cheeks with chanterelles
Cod steamed with citrus fruits, celery cooked with tonka bean
Pike-perch steak, crushed ratte apples, rum emulsion and reblochon cheese
Glazed squash egg with chestnut confit
