The House

mancy-vue-historique

Into the Origines
of the House Esterlin

In February 1948, 3 families, Fransoret, Dehu and Cadestin, from Mancy, village of the Coteaux Sud of Epernay, close to the Côte des Blancs, have gathered on a common project to produce Champagne. They were then 29 members on a global surface of 23 Ha.

The Cooperative has since grown considerably and developed on the famous Coteaux du Sezannais and Vallée de la Marne (La Chapelle Monthodon).

70 years later, the House lean on 200 members who give their best to cultivate and harvest quality grapes, over a vineyard of 110 Ha.

The 25,
Avenue de Champagne
in Epernay

Esterlin headquarters are located on the famous Avenue de Champagne in Epernay.

The building is inspired from the Villas de Palladio in Venetie.

The interior is modern with great spaces, architectural lines, and elegant woodworks.

It’s a great place to be during the sunny days, where tourists and visitors can share a fresh coupe of our champagne directly on the terrace.

25-avenue-de-champagne

The Wines

The Esterlin Champagne incarnated by Fabian Daviaux young oenologist of 31 years old arrived in 2019 with an extensive experience both in France and abroad; Champagne Esterlin feature a unique style done with a traditional and singular method.

Most of our wines are vinified without malo-lactic fermentation, synonym of freshness, intensity and a good ageing potential. To add more complexity, they get a longer ageing time: 5 years for Brut Eclat witch is disgorged 1 year before expedition, 6 years for the Blanc de Blancs Eclat and 10 years for the Identity cuvees and vintages.
This length of time offers to the wine great aromatic and taste complexity, with superior ageing taste notes. Our Champagnes succeed to keep both roundness and freshness of the fruit (citrus fruits, yellow fruits) depending of the cuvees.
 
Our reserve wine are made from a Solera, initiated in 1972 with an exceptional quality. The Solera brings to our non-vintage wines: Brut Eclat and Ex-Solera, a higher density and induce a rich and complex body.
The Esterlin House also uses oak barrels fermentation for his cuvee Cléo Blanc de Blancs 2010.