Champagne Demonge is first and foremost the story of a family that, for four generations, has been tirelessly promoting and selling French products worldwide.
The story begins in 1912 when Henri Lacontre traveled down the Senegal River to do door-to-door sales in African trading posts. A true pioneer in trading, he spent his life expanding his commercial network throughout French-speaking Africa as a special agent for SEITA, selling tobacco and matches.
His eldest son, Pierre Lacontre, succeeded him in 1978 and expanded the agency's portfolio with major brands. As a great lover of gastronomy and fine wines, he naturally extended the business to the trading of wines and spirits.
After 10 years of field experience in West Africa on behalf of the family company, Olivier Lacontre took up the tradition in 1991.
Driven by the same spirit of adventure as his grandfather Henri, he continually conquers new markets and offers new products to a loyal clientele with whom he has forged strong bonds. To meet his customers' expectations, he decided to create a product of French excellence and tradition: Champagne. Thus, Champagne Demonge was born in 2011.
The story continues today with the fourth generation of Lacontre, who perpetuates with the same expertise, the promotion and distribution of Champagne Demonge, wines, and spirits, to a clientele always seeking quality.
It's often forgotten, given its worldwide renown: Champagne is not a brand, it's a wine with Appellation d'Origine Contrôlée, exclusively produced in France, in the Champagne region. It's a landscape of 34,000 hectares east of Paris, where the hilly terrain, climatic conditions, and subsoil offer an exceptional terroir that gives Champagne wines their unique character. In July 2015, UNESCO unanimously voted to include the "Champagne Hillsides, Houses, and Cellars" on its World Heritage List, thus recognizing the identity of this terroir and the ancestral know-how of the Champagne winemaker.
At the end of each summer, it's time for the grape harvest. Whole bunches are harvested by hand and then taken to the press to extract the juice with as little damage to the fruit as possible. The must is then poured into tanks to begin its alcoholic fermentation. The sugars are then transformed into alcohol by the yeasts, releasing carbon dioxide gas. This is the origin of Champagne's effervescence. Malolactic fermentation is then carried out to soften the wine's acidity and mature its aromas, before the steps of racking and clarification. Then comes the crucial step of blending, which plays with the diversity of vineyards, grape varieties, and years. Champagne Demonge Brut and Champagne Demonge Rosé are the result of a harmonious and balanced marriage between the specific aromas and qualities of the three Champagne grape varieties. Pinot Noir, with its aromas of red fruits, brings body and power to the wine. Pinot Meunier adds roundness to the blend. Finally, Chardonnay offers delicate aromas and great freshness, contributing to the finesse of Champagne. Champagne Demonge Blanc de Blancs, exclusively made from Chardonnay, is one of its most elegant expressions.
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