Champagne Extra Brut Blanc de Blancs Les Pierrieres Ulysse Collin

Les Pierrières Blanc de Blancs Extra Brut

Vineyard philosophy

Located in the village of Congy in the Côteaux du Petit Morin, “Les Pierrières” is a single parcel planted with Chardonnay in the 1970s. The vineyard sits on chalky soils rich in flint and silica, which give the wine its signature tension and minerality. Olivier Collin tends his vines using regenerative and chemical-free farming, seeking to preserve the natural balance of the ecosystem and fully express the character of the terroir.

Winemaking approach

In the cellar, the method is artisanal and low-intervention. The free-run juice undergoes natural sedimentation, followed by fermentation with indigenous yeasts in used Burgundy barrels. The wine is aged on fine lees for 48–60 months, without fining or filtration. Full, spontaneous malolactic fermentation. Dosage is minimal or none, and each vintage includes a portion of perpetual reserve wine to build complexity and depth.

Tasting notes

Color: bright straw yellow with golden highlights.
Nose: intense and vibrant, showing citrus peel, flint, salted butter, and white flowers.
Palate: creamy yet sharp, driven by vivid acidity and strong salinity, creating a wine of great length, precision, and energy.

Technical sheet

• Grape: 100% Chardonnay

• Vineyard: Les Pierrières (Congy)

• Soil: chalk with high silica and flint content

• Fermentation: spontaneous in oak barrels

• Aging: 48–60 months sur lattes

• Malolactic: spontaneous and complete

• Dosage: Extra Brut (0–3 g/l)

• Disgorgement: varies by lot

• Production: limited, includes perpetual reserve wine

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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.