Champagne Les Roises 2015 Ulysse Collin

Les Roises Blanc de Blancs Extra Brut 2015

Vineyard philosophy

“Les Roises” is a plot near Congy in the Côteaux du Petit Morin, planted with old Chardonnay vines from 1955–1960. The soils are rich in clay and chalk. Olivier Collin works naturally, without herbicides, carefully managing each vine by hand to let the terroir express itself fully and clearly.

Winemaking approach

2015 was a warm and dry vintage, ideal for Chardonnay. Only the free-run juice is used, fermented with native yeasts in used Burgundy barrels. Malolactic fermentation occurs naturally. After 7 months in oak, the wine ages sur lattes for 48 months. Disgorgement is done with a minimal dosage between 0–3 g/l (Extra Brut). No fining or filtration.

Tasting notes

Color: bright golden yellow.
Nose: quince, acacia honey, flint, lemon cream.
Palate: generous and velvety yet lifted by sharp acidity. The mousse is fine and silky. Long, chalky, savory finish.

Technical sheet

• Grape: 100% Chardonnay

• Vineyard: Les Roises (Congy)

• Soil: clay over chalk

• Fermentation: spontaneous in barrels

• Aging: 48 months sur lattes

• Malolactic: spontaneous

• Dosage: Extra Brut (0–3 g/l)

• Disgorgement: varies

• 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.