Emmanuel Lassaigne is the second‑generation grower at Champagne Jacques Lassaigne in Montgueux, a tiny, chalky hill west of Troyes often nicknamed the “Montrachet of Champagne.” He took over from his father Jacques in 1999, converted the domaine’s Chardonnay‑dominant vineyards to organic/biodynamic practices, and stopped using synthetic chemicals, focusing instead on meticulous hand work in the vines.

In the cellar, Lassaigne vinifies each parcel separately with indigenous yeasts, often in older barrels, practices long élevage on the lees, and disgorges by hand without freezing, frequently with little or no added sulfur or dosage to preserve purity and express the nuances of Montgueux’s chalk. His philosophy is to make multiple small cuvées each year rather than a uniform house blend, seeing Champagne as “ephemeral wines” that should reflect vintage and place; this approach has made him a reference for characterful, terroir‑driven grower Champagne on top restaurant lists worldwide