ulysse collin le jardin d'ulysse 2016

a descendant of a family of champagne winemakers and coopers since 1812, olivier collin took over the family estate in congy, in the heart of the coteaux du petit morin, in 2003. still a student, burgundy wines fascinate him! he chose to produce exclusively single-grape champagnes, vinified and aged under wood, fermented with indigenous yeasts, without gluing or filtration. the ulysse collin estate marks from the first cuvée of 2004, the original vision of olivier, to marry in champagne the tradition of the undergrowth breeding and the modernity of the champagnes parcellaires. from the beginnings of his profession as an independent winemaker until today, he has endeavoured to highlight the coteaux du petit morin and the sézannais. olivier sees right: his wines reveal exceptional terroirs! thanks to his work, his determination and his passionate nature, he became an essential figure in the production of great champagne wines. recognized by the international press, ulysse collin champagnes have a remarkable intensity of flavours and precision. a specific viticulture allows it to accurately transcribe the geological characteristics of each of its plots and gives each cuvée a strong personality and a unique resonance. the extension of the latte farms decided by olivier in recent years makes the wines, already magnificent, evolve in a completely different dimension. this ""jardin d'ulysse"" 2015 is the first vintage of this wine, which comes from a plot of 1.55 hectares of old vines, planted on the three varieties in the native village of congy de collin in the hillsides of the north morin. the exposure is a mixture of north and south and the soils are clayey and flint soils on limestone. as with all collin champagnes, the fruit was harvested by hand, the bunches destemmed and the grapes pressed gently; the juice was fermented spontaneously and slowly (up to six months) with natural yeasts in burgundy barrels mainly used; the wine was raised in barrels and barrels. the wine was bottled without gluing or filtering and aged on slats for 5 years. the wine was disgorged and finished with a dosage of 1-2 grams/litre.