Champagne Extra Brut Blanc de Blancs Les Pierrieres 2016 Ulysse Collin

Les Pierrières Blanc de Blancs Extra Brut 2016

Vineyard philosophy

Olivier Collin farms the 1.2-hectare Les Pierrières plot in the Côteaux du Petit Morin with a hands-off, organic approach. The flint- and chalk-laced soils give the Chardonnay a sharp mineral edge. No herbicides, no systemic treatments: every vine is tended manually with deep respect for the terroir and vintage character.

Winemaking approach

The 2016 harvest brought concentrated grapes with remarkable freshness. Only the first press juice is used, fermented spontaneously with native yeasts in used Burgundy barrels. The wine then rests sur lattes for over 48 months, with no racking, no fining, no filtration. Malolactic fermentation occurs naturally. Dosage is minimal or none. The result is a laser-focused expression of place and vintage.

Tasting notes

Color: bright golden yellow.
Nose: citrus zest, flint, toasted hazelnuts, and brioche crust.
Palate: crisp, chiseled, and saline, with cutting acidity and a long, chalky finish. Pure and taut, with serious aging potential.

Technical sheet

• Grape: 100% Chardonnay

• Vineyard: Les Pierrières (Congy)

• Soil: chalk and flint

• Fermentation: native yeast in barrels

• Aging: over 48 months sur lattes

• Malolactic: spontaneous

• Dosage: Extra Brut (0–3 g/l)

• Disgorgement: varies by lot

• Production: limited

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Ulysse Collin – Champagne of identity and terroir

The story of Olivier Collin – Deep roots and a revolutionary vision

Olivier Collin founded Domaine Ulysse Collin in 2003, but the family story began much earlier. The vineyards, located in the village of Congy, had been in the Collin family since the 1950s, though for decades the grapes were sent to the local cooperative. After studying law, Olivier decided to radically change his life. He trained under Anselme Selosse, who deeply shaped his philosophy, and in 2001, he regained control of his first parcel, “Les Pierrières.” He vinified his first cuvée in 2004. This marked the beginning of a visionary journey in the Côteaux du Petit Morin, an area then overlooked within the geography of Champagne. With determination and deep connection to the land, Olivier turned a forgotten legacy into one of the brightest stars of the grower Champagne movement.

Vineyard philosophy – A microcosm cared for vine by vine

Ulysse Collin practices a strictly natural viticulture, avoiding herbicides and systemic pesticides. All vineyard work is done by hand, following a precise and artisanal approach. Each parcel – often tiny – is treated as an independent cru, with meticulous attention to soil vitality, biodiversity, and plant balance. Many of the vines were planted in the 1970s and thrive in chalky soils rich in flint, which give the wines their unmistakable mineral signature. Yields are kept low, harvest is manual, and every vintage is seen as the beginning of a new expression of place.

Winemaking approach – Pure terroir without makeup

Vinification at Ulysse Collin is designed to reveal, not mask, the soul of the soil. Fermentation occurs with native yeasts in used Burgundy barrels, and each wine comes from a single parcel, elevating the lieu-dit to a true identity symbol. Malolactic fermentation is not carried out, preserving tension and freshness. The wines age on fine lees for extended periods (often over 60 months), with no fining, filtration, or heavy-handed dosage. Disgorgements are precise, often without dosage or with minimal correction. The result is Champagne of depth, salinity, and tactile intensity—wines that speak with clarity and conviction of their origin, without compromise.