A broad professional background
Francis Tribaut is the heir to four generations of winemakers and Champagne producers in the Marne region. He graduated from the Dijon School of Oenology in 1987 before working his way up through the ranks of prestigious Champagne houses where he gradually developed his technical expertise. He devoted himself to his family’s wine domaine in 1991 while continuing to act as a consultant to prestigious Champagne houses. LALLIER was one of them. He took over from René-James Lallier in 2004 when he became its new owner.
100% ownership of the company means Francis Tribaut has complete independence in decision-making.
He is also the estate Manager of the Domaine LALLIER (a vineyard of 15 hectares, the majority of which is Grand Cru). He also personally manages the supply of grapes from partner wine growers.
Conviction and insight
Francis Tribaut is supported in his task by a small dedicated team. A man of great conviction and insight, he knows how to listen to people and to identify trends. Constantly good humoured, he also appreciates fine wine and quality cuisine !
High quality standards
and limited production
LALLIER produces highly expressive Champagnes with their own unique and distinctive style. Production levels are voluntarily limited to around 400,000 bottles per year due to its exacting quality demands during the selection of raw materials and throughout all stages of production.
The pleasures of good food and ”slow drinking”
And what if we took the time to savour the moment, to become aware of our senses, and to appreciate all the flavours and aromas to the full? LALLIER is firmly rooted in the modern day and shares the ‘neo-epicurean’ approach of chefs and the world of gastronomy: respecting the seasons, using high quality ingredients, and embracing a mix of world influences and flavours in order to rediscover our origins. LALLIER Champagnes are sensorial and well-suited to gastronomy.
Sharing “the art of drinking well”
Around the world, whether enjoyed with family or friends, the LALLIER “moment” is one of respect, understanding and discovery , with the senses awakened. Thanks to its manageable size, LALLIER remains accessible and attentive to its customers’’ and drinkers’ requirements.
Francis Tribaut’s forward-thinking approach has convinced him that there can be a new way of working between the independent, and often single vineyard producers , and the major, and sometimes impersonal, Champagne houses. This unique vision is at the core of LALLIER’s production processes, where the Champagne house’s ”craftsmen” create champagnes of exceptional quality in the Oger cellars.
These cellars combine state-of-the art facilities with traditional techniques ensuring that ancestral skills and experience are backed up by technical innovation.
LALLIER’s art is built on a very fine balance between an in-depth understanding of the champagne making process, respect for the unique personality of the terroir, and the ability to express the true emotion of a prestigious Cru of Champagne in each and every glass.
LALLIER operates from an elegant and traditional house with breathtaking views across the rooftops of Aÿ and situated close to the surrounding vineyards. It is first and foremost a place to welcome visitors – in its elegant sitting room, reception room or, when the weather is warm, outside in the paved courtyard under the shade of a parasol. We want you to feel at home in our Champagne house. Whether you are from the wine trade or simply a wine lover, you are always welcome to visit us and experience the diversity and quality of our champagne collection.
This beautiful house lives in time with the changing seasons and the work in its cellars. It is in the natural environment of our cool, dark cellars that all our base wines and champagnes are aged. Time is left to work its magic… and tranquility is just an illusion!
The Cellier d’Oger was built in 2012 and is situated just 10 km from Aÿ. It was designed by Francis Tribaut to provide the high-performance, state-of-the- art technical facilities required for our production. These optimise the work of man at every stage of the wine- and champagne-making process: vinification, racking, riddling, discharging the yeasts, dosage, corking and labelling.
A team of experts uses traditional and often innovative techniques to carefully create exceptional champagnes.
The LALLIER cellars face the famous Côte des Blancs, one of the most beautiful landscapes in the Champagne region, which acts as a constant reminder of the agricultural roots of our craft.
Francis Tribaut uses his extensive experience and skills to achieve technical perfection and innovation, trusting his intuition and exploring new directions.
As an example, he often initiates his alcoholic fermentation using natural yeasts found on the Chardonnay grapes grown in the beautiful ”Loridon’‘ parcel in the Aÿ Grand Cru. He also likes to macerate white Chardonnay skins in contact with Pinot Noirs in order to produce an excellent rosé Champagne.
Our values are based on several principles: respecting our historical Champagne legacy, using only the two superior grape varieties (Pinot Noir and Chardonnay), having predominantly Grand Cru vineyards on the LALLIER domaine,
adding only a subtle dose of sugar in order to respect the champagne, and limiting production levels to ensure optimum quality.
Francis Tribaut is true to his roots. Born and bred in Champagne, he is aware of the influence and power of tradition. His decision to age some of his Champagnes with a cork closure is a good illustration of this.
He is passionate about travel, discovering different cultures and foods and promoting the Champenois “art de vivre”.Francis Tribaut and his team constantly seek, and are inspired by, human encounters and exchanges.
LALLIER Champagnes are epicurean and well-suited to fine cuisine. Francis Tribaut works with the world’s top sommeliers (such as Serge Dubs) in order to create an ultimate tasting experience and is always quick to challenge norms and conventions.
His decision to use a small yet precise amount of reserve wines in his blends is an example of this. As the saying goes, ”it doesn’t take much for a lot to happen”.