Champagne Hostomme, Épernay, France

M. HOSTOMME, GRAND CRU'S D'ÉPERNAY.

The first traces of the Hostomme family date back to the beginning of the 16th century. Its history goes back to the indelible impression that Hostomme left with its Chouilly Grand Vintage Champagne and its prestigious Côte de Blanc . At the end of the 19th century, Paul Hostomme gave his mixed vineyards, to focus entirely on wine culture and grape production. Around 1930, Paul encourages his son Marcel to start with the techniques of wine growing and they modestly start to work out their first vintage. This is marketed under the label M. Hostomme . Today, Paul Hostomme's grandson, Laurent , is the one who runs the Champagne House.

'THE HEART OF THE BLANCS'

Champagne House Hostomme is located in Chouilly, a commune in the French department of Marne, is part of the arrondissement of Épernay; the heart of the Champagne region. The commune is on the list of Grand Cru Communes of Champagne. This means that all grapes from the vineyards within this commune, regardless of the soil and location, deliver a Grand Cru Champagne. In the middle of Épernay, the heart of Champagne , he produces beautiful 'whites'; Blanc de Blancs Champagne with Grand Cru status; made from 100% Chardonnay.

IN THE CHALK

Epernay is the capital of Champagne and is located in the heart of the wine region. The Champagne region is covered with a special limestone soil, which consists of a very thick layer of white chalk . This soil has the property of storing the scarce solar heat to release it to the vines in colder periods. Over the centuries, hundreds of kilometres of caves have been dug out of this soil. During the prise de mousse (bubble formation), the bottles lie in these cool corridors (cellars). A cool, constant temperature is then very important. Under Epernay there are tunnel systems of many tens of kilometres. They could be carved out quite easily in the same chalk soil that provides such a good subsoil for the vineyards. The first step in this direction came from the Romans, who used the rock as a building material.

A SHORT LESSON IN 'METHOD TRADITIONELLE'

It is good to know which path the 'Queen of Wines' takes before it is poured into our glass. A Traditional Method, also called Methode Traditionelle ; classic preparation of Champagne. We will describe it briefly.

The grapes for making champagne are picked exclusively by hand . This prevents damage to the grapes, which affects the colour of the champagne. The harvest takes place approximately 100 days after flowering , the period between mid-August and mid-October. The grapes are pressed as quickly as possible in presses that can process up to 4000 kg per pressing. The first pressing is called cuvée (juice or must). The second pressing is called 'the taille' . These pressings are processed separately so that the unique flavour characteristics of the must are preserved.

First & second fermentation - The must (crushed grapes) is stored in wooden barrels or metal tanks. The grape must matures by adding sugar or yeast, which causes the first fermentation. This produces both alcohol and natural carbon dioxide. However, a second fermentation is required for the production of high-quality champagne. For this, a liquid is used that contains sugars dissolved in wine and yeast; liquer de tirage . This combination ensures that carbon dioxide is produced again. The yeast used is rich in vitamins that make the champagne sparkling and gives it an always characteristic bouquet . At the end of the second fermentation, a liquid is again added to the brut. This process is called liquer d'expédition and provides the acidity of the sparkling wine.

Fermentation in the bottle - In sealed bottles and for at least nine months, the cuvée combines with the yeast. The bottles are placed in pupitres (see photo) and turned (horizontally). Gradually, the bottles are turned upside down more and more, so that the released yeast can settle in the neck of the bottle. When the bottles are finally upside down, the necks of the bottles are immersed in ice-cold water and the yeast plug freezes. When the crown cork is removed, the yeast shoots out of the bottle due to the pressure of the carbon dioxide. There is now room for a small amount of liqueur d'expédition, which is responsible for the sweetness.

OUR CHAMPAGNE FROM HOSTOMME

The famous Blanc de Blancs Grand Cru from Hostomme should not be missing from our assortment. Below you will find more information about this beautiful Champagne.