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
Francis developed a passion for vineyard work and winemaking at a very early age, first following his grandfather as a child along the vineyard paths, then his father in the vineyard. He decided to continue the family story by creating Champagne Francis Orban in 2007. The brand grew rapidly, first in France, particularly with restaurateurs and wine merchants, who were delighted to be offered cuvées made with 100% Meunier grapes. Francis meets with his professional customers one by one to explain his winemaking choices.
Location
MARNE VALLEY
Leuvrigny and Sainte-Gemme
Leuvrigny and Sainte-Gemme
Terroir
Lutetian Clay and Limestone and Cuisian Sand
Winemaking
Induced malolactic fermentation in stainless steel tanks
Ageing
24 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
3 to 5 years
Tasting
The first nose is elegant and fruity, evoking raspberry, strawberry, orange and peach. The first impression on the palate is rich and fresh, with creamy, mellow effervescence. The Champagne
develops a luscious, fruity texture supported by fleshy fruit acidity.
develops a luscious, fruity texture supported by fleshy fruit acidity.
Food pairings
Soft-boiled egg, parmesan, bacon and fried onions
Turmeric zucchini gazpacho, parmesan crumble, grilled bacon
Linguini with prawns, combava and tomato confit
Fresh and melting goat cheese, monk's head flowers
Turmeric zucchini gazpacho, parmesan crumble, grilled bacon
Linguini with prawns, combava and tomato confit
Fresh and melting goat cheese, monk's head flowers
