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
Dosage : 3g/L
Dosage : 3g/L
Ageing
60 months minimum cellaring on laths
Varietals
Chardonnay : 80%
Meunier : 20%
Meunier : 20%
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 smooth with a creamy effervescence. The champagne develops a luscious, fleshy, fruity texture, supported by a lemony, orange acidity that's already well-integrated acidity. The champagne takes hold of the palate with a tactile breadth balanced by a juicier becoming juicier. The rich, melting finish composes an aromatic farandole relaunched by the deep tactile imprint.
Food pairings
Lobster ravioli, candied kumquats. Seared prawns, mango, celery, coconut milk foam with verbena
Baked bass fillet, rice and zucchini in the spirit of paella. Turbot in potato scales, orange butter, glazed artichokes. Sole fillet roasted on the bone, meunière style, glazed salsify and pumpkin, soft mushroom. Ballotine of poultry with mushrooms, butternut millefeuille and poultry jus.
Baked bass fillet, rice and zucchini in the spirit of paella. Turbot in potato scales, orange butter, glazed artichokes. Sole fillet roasted on the bone, meunière style, glazed salsify and pumpkin, soft mushroom. Ballotine of poultry with mushrooms, butternut millefeuille and poultry jus.
