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
The parcellaires are the quintessence of Francis ORBAN Champagnes, a veritable gastronomic jewel for your warm, intense moments.
Location
Le Malaquais plot
Leuvrigny and Sainte-Gemme
Leuvrigny and Sainte-Gemme
Terroir
Lutetian Clay and Limestone and Cuisian Sand
Winemaking
Malolactic fermentation unprovoked, new and used Fut 300l and 350l.
Dosage 3g/L
Dosage 3g/L
Ageing
60 months minimum cellaring on laths
Varietal
Chardonnay : 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
3 to 5 years
Tasting
The first impression on the palate is soft and fresh, with a creamy effervescence. The champagne develops a juicy, suave, fruity texture, supported by a lemony, orangey acidity that's just right. The mid-palate is marked by a sandy influence that confers frankness, salinity and the activation of a fluid saliva.
Food pairings
Pan-seared scallops, butternut, mimolette and turmeric.
Filet of sole meunière, orange blossom pea cream.
Pan-seared langoustines in semi-salted butter, creamy carcass emulsion with orange. Steamed fillet of sea bream, creamed shrimp fumet.
Poached hake with citrus vinaigrette and fumet.
Beef carpaccio, lemon and parmesan.
Filet of sole meunière, orange blossom pea cream.
Pan-seared langoustines in semi-salted butter, creamy carcass emulsion with orange. Steamed fillet of sea bream, creamed shrimp fumet.
Poached hake with citrus vinaigrette and fumet.
Beef carpaccio, lemon and parmesan.
