P. Lancelot Royer Champagne

Established from family vineyards, the Lancelot-Royer Champagne House was founded in 1960 by Pierre Lancelot. Planted in Chardonnay nowadays, the five hectares of the estate were passed on to his daughter, Sylvie and his son-in-law, Michel Chauvet, in 1996.
Generations have followed one another. However, one thing remains: the passion for the vine. This passion is also accompanied by the watchwords "quality" and "finesse".
Sylvie and Michel perpetuate the Lancelot-Royer's know-how while adding their touch of modernity.
To achieve this, the Lancelot-Royer House has kept its human scale and produces only 40,000 bottles per year, thus giving priority to the quality of champagne over quantity.


The Terroir P. Lancelot Royer Champagne


Enjoying a very good reputation, the Côte des Blancs is home to only four villages. The village of Cramant, with its vineyards planted with 99.9% Chardonnay and 0.1% Pinot Meunier, has established itself as the emblematic village of the region.

Located about twenty kilometers south of Epernay, the Côte des Blancs is undoubtedly the most recognized of the four major regions of the terroir. This chalky region has unique subsoil, a true natural reservoir of heat and water. It is on this particularly favorable soil that the Chardonnay vines of the Lancelot-Royer Champagne develop. .

The secrets of the House


Champagne Lancelot-Royer has taken advantage of Cramant's chalky subsoil by building its cellar on the hill.

Initiated by Pierre Lancelot, the development of the cellar was continued by his son-in-law Michel who enlarged this magnificent cellar.

The cellar is capable of collecting the must from the press without any mechanical assistance. In fact, the musts are transported to the biggest vat, located in the depths of the chalk cellar, by simple gravity. In addition to its remarkable design, this cellar provides the bottles a constant temperature that is ideal for the ageing of white Champagnes.

The Lancelot-Royer House is also one of the last Champagne houses to practice disgorging on the fly, a step consisting in eliminating the concentrated deposit in the neck.

Nowadays, this traditional technique is often replaced by mechanical disgorging.

Which dishes go well with the P. Lancelot Royer Champagne?


A perfect accompaniment to your aperitifs, Lancelot-Royer champagnes will also enhance all your cold starters, whether they are made with vegetables, fresh goat cheese or terrines.

Combining elegance and subtlety, these champagnes will go well with all your iodized dishes.