17th February 2014
1884 A star is born…
Champagne Dumangin was created by Hippolyte Dumangin. Gilles Dumangin, 5th generation of successful winemakers, “upped” the range by introducing the several high class champagnes that helped position his top of the range wines: First he created the “Premium”, a delightful (unfortunately low yield) Blanc de Blancs cuvee in a wonderfully frosted white bottle. Through his love of cooking & travels through Asia, Gilles also imagined the Extra-Brut, a Champagne that both helps complement spicy cooking and also balances diets with a low sugar content. He has received high praises from prospective customers and press alike. Créateur de Cuvées, he has over 15 different Champagnes at any time in his portfolio. He has been called many times to make Champagnes for designer brands. His latest creation the Trio des Ancêtres is a wonderful trio of single grapes Chardonnay/Pinot Noir & Meunier named after his ancestors: Firmin, Hippolyte & Achille.
Innovation through Tradition
In the last 25 years the Champagne region has seen many improvements in winemaking processes. General quality has been raised. Unfortunately this has led to uniformity in most champagnes. Champagne Dumangin believes in uniqueness… Each wine is unique. The Dumangin Rosé is a good example… thanks to its untypical blend of vintage cuvées and red wine from Pinot Meunier, it exhibits finesse and fruit rather than vinosity and strength. Obtaining the right balance between traditional methods that will favour the exceptional character of wines and modern techniques is a difficult but enjoyable exercise. Dumangin Champagnes suffer no stressful processes. They are handled very gently from grape picking to bottling in their tank room in Chigny Les Roses. Careful manual riddling, in-house disgorgement & dosage ensure quality at all steps. To add an additional twist, dosage liquor is aged in perfumed oak cask. Dosage is a very important part of Champagne DUMANGIN J. Fils… Each bottling enjoys different dosage through its lifecycle to provide the best possible tasting experience balancing acidity & sugar levels. As there is nothing to hide, disgorgement dates are added to back labels alongside other informative details like blend and a QR code giving the most precise information.
Written by Gilles Dumangin
Glass of Bubbly
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