Eric Collinet – Temporis – Champagne

98% Pinot Noir, 2% Chardonnay.

Originally from Limousin, I settled in Bragelogne-Beauvoir in 1987, a village located at the southern end of Côte des Bar in the Champagne region. I grow there 2 ha 25 of Pinot Noir and Chardonnay grapes but also truffle trees in organic farming. My work of the soil and the vines is translated daily in all my actions – the respect of the seasons, nature and its rhythm. To listen to nature quietly and with patience, to look at it and accompany it – just one word : TIME !

Eric Collinet

Dosage: 4,3 g/l
Date de tirage: 24/4/2015
Dégorgement: 31/8/2019



Nested in the vineyards, the small hilly village of Bragelogne-Beauvoir is located in the canton of Riceys, south of the Côte des Bar in the Champagne region. The vineyard close to the wood and the fields reveal all the bucolic character of our region.
The clay-limestone soils from Kimmeridgian with a stratigraphic layer dating back to the Upper Jurrassic age, bring minerality to our wines.
The result is a salinity translating the past of our land.
Our soils are also favorable for the production of truffles.


The 2 ha 25 of vines are divided between Pinot Noir (83 %) and Chardonnay (17 %). The average age of the vines is 33 years, guaranteeing the quality of the grapes.
Situated on south/southeast exposed and slightly sloped land, up to 35 % for Chardonnay, each vine requires special care.
Certified organic farming, we practice also biodynamics on the vineyard.
Since winter 2018, we have started to introduce trees on our plots.
According to us, agroforestry presents a solution to the ecological and climatic problems.


We trust in a cooperation system with our Champagne wines.
This model guarantees quality, consistency and traceability in every step of the champagne making process.
Thanks to the common effort of our state-of-the-art production tools, and to a dedicated team of oenologists and winemakers, this system certifies all accreditations, organic certificate EcoCert.
Some of the grapes are involved in the development of branded champagnes.


Champagne glossary.


  • Grand Cru, of those towns that have the highest rating of 100%.
    There are only 17 villages classified as Grand Cru. They represent some 3,000 hectares (of the 34,000 total).
    The towns classified as Grand Cru are: Ambonnay, Avize, Ai, Beaumont-sud-Vesle, Bouzy, Chouilly (for Chardonnay only), Cramant, Louvois, Mailly-Champagne, The Mesnil-sud-Oger, Ozyger, Oiry, Puisieulx, Sillery, Tours-sud-Marne (for Pinzenayor only), Ver
  • Premier Cru, towns that will receive between 90 and 99% valuation.
    There are 44 villages that have the qualification of Premier Cru, which add up to about 7,500 hectares.
  • Cru, these municipalities have an assessment of 80 to 89%.
    They are the majority of the municipalities of Champagne with 255 municipalities and represent 70% of the Champagne vineyard.

    The name "Grand Cru" is very little in the labels because it can only be used if all the grapes come from municipalities with this classification something very difficult since most coupages contain grapes from various "Crues".

    The name "Premier Cru" has the same problem. The coupages are rather classified with a percentage of 80% to 100%, determined by the amount of grapes used for the composition of the mixture.

    Only the major brands of prestige produce wines that have an average of more than 90% on the Crus scale is that they are produced only with grapes of "Grands Crus" and "Premiers Crus".


    • BRUT NATURE: Champagne is not sweetened, with less than 3 g/l of residual sugar, without dosage or zero dosage.
    • EXTRA BRUT: It can contain up to 6 g/l of sugar.
    • BRUT: May contain up to 12 g/l of sugar.
    • EXTRA DRY: It can contain between 12 and 17 g/l of sugar.
    • SEC: May contain between 17 and 32 g/l of sugar.
    • DEMI-SEC: It can contain between 32 and 50 g/l of sugar.
    • DOUX: It can exceed 50 g/l of sugar.


      • BLANC: Champagne made only with Chardonnay white grapes.
      • BLANC DE NOIRS: White Champagne made with red grapes of pinot noir and/or pinot meunier.
      • ROSÉ D'ASSEMBLAGE: red wine is added to the coupage.
      • ROSÉ DE SAIGNÉE: The red grape is left to macerate with the must from 6 to 18 hours.


        • NON-VINTAGE: With grapes from different vintages with a minimum of 15 months of aging.
        • MILLÉSIMÉ: Champagne of vintage, it is made only when the harvest is exceptional. They can be from different vineyards and different varieties but always from the same year. The minimum aging time is 3 years.