When Henri Lhôpital founded the Telmont Champagne House, everything was done by hand - in the vineyards, cellars and storerooms. Although manual processes are becoming vanishingly rare, the House still uses some of the old methods handed down from generation to generation. One of these techniques is "ficelage manuel": the team manually seals a selection of their prestigious cuvées with a cork held in place by a hand‑tied string. Other techniques include manual riddling and disgorging. And of course the harvest - the grapes are harvested by hand every year.
What marks a champagne out as a Telmont is its tension and freshness. A subtle, balanced acidity gives impressive length on the palate. Neither too opulent nor too vinous, a Telmont champagne is accessible and refined. The champagne’s unique ethereal and distinguished character is born of paradox: a structured body combined with lightness and remarkably fine bubbles. There are nine cuvées in the House’s collection, and seven of these are exceptionally fine vintages or millésimées. Each and every one has its own singular character.