Sadi Malot

The three key takeaways about Sadi Malot:

1. Chardonnay on Chalk Soils: Sadi Malot stands out with 80% of its vineyards planted in Chardonnay on the chalk-rich soils of Villers-Marmery. Beneath a thin layer of silts and clays, the soils quickly give way to pure limestone, composed of fine Belemnite fragments, similar to the Côte des Blancs. This soil composition fosters refined, mineral-driven champagnes with an elegant structure and crisp acidity.
2. Solera Method: Since 1982, the solera method adds depth and complexity while maintaining freshness and elegance (read: no oxidative notes).
3. Family-Driven & Sustainable Farming: Led by Florian and Cindy Malot, Sadi Malot combines tradition with bold experimentation with sulfur-free and dosage-free champagnes. The estate is also transitioning to full organic certification by 2024, adopting biodynamic practices to respect both the terroir and the environment, ensuring sustainability for future generations.

Sadi Malot, rooted in the heart of Villers-Marmery, sets itself apart in the Montagne de Reims by championing Chardonnay from the village’s prized chalk-rich soils—a terroir more reminiscent of the Côte des Blancs amidst its Pinot Noir-heavy neighbors. Winemaker Florian Malot highlights their advantage: “We’re fortunate to have these chalk subsoils. In 2022, when others struggled with drought, our vines thrived, with the chalk preserving moisture and breathing life into the soil.” This exceptional terroir reveals itself in their pointillist, mineral-driven Blanc de Blancs, from the Brut Nature to the single-vineyard “Les Alouettes” and the 2020 millésimé “Les Vignes Suzaine.” Another defining hallmark of this grower champagne house is their use of the solera method, initiated in 1982, conferring remarkable depth and character, all while preserving their signature elegance and avoiding any oxidative notes.

Sadi Malot is a “recoltant manipulant”[1]  that crafts champagnes exclusively from Grand Cru and Premier Cru vineyards. In a region celebrated for its robust Pinot Noirs, the Malot family has been quietly making waves with something a little different with 80% of its vineyard planted in Chardonnay. The key lies in a geological quirk where Villers-Marmery, located in the northern part of the Montagne de Reims, boasts a unique vein of purer, finer limestone bedrock, much like the revered chalk soils of the Côte des Blancs. Meanwhile, their 1,8 hectares of Pinot Noirs are grown on the sun-kissed slopes of Verzy and Verzenay, where a blend of chalk, clay, and sand creates wines with richness, depth, and structure. Together, these elements culminate in their Les 2 Cépages cuvée, a harmonious blend of Chardonnay’s finesse and Pinot Noir’s power.

In the cellar, Sadi Malot employs the solera method[2], a technique more often associated with sherry than champagne, yet here it brings a fascinating layer of sophistication. Since 1982, up to 55% of their wines have been blended from a solera housed in stainless steel vats. Unlike other champagnes using solera, which can lean towards exuberance or oxidative notes, Sadi Malot’s approach retains an exquisite balance. The solera imparts wild, savory nuances and enhances the wine’s character, yet remains refined—elegant, precise, and never overpowering. This mastery of the solera method elevates their champagnes, offering a depth that is both layered and harmonious, without compromising the fresh, vibrant quality that defines their style.

For five generations, the Malot family has meticulously cultivated their 10 hectares of vineyards—80% Chardonnay in Villers-Marmery and 20% Pinot Noir in Verzy and Verzenay. Today, the estate is in the capable hands of Cindy Malot and her husband Florian, who took the reins in 2017, continuing the family legacy while injecting fresh energy and modern techniques.

The family’s journey began with Socrate Malot, who, named after an uncle lost in World War I, began working the vines in the late 1800s. It was his son, Sadi Malot, who took the leap from local hobbyist to commercial winemaker, releasing the first bottle of Sadi Malot champagne in 1929. Since then, each generation has built on this foundation, crafting wines that reflect the true potential of this exceptional terroir.

Florian and Cindy are a true power duo working hand in hand to balance tradition with innovation. Florian, ever the maverick, manages the vineyards and winemaking with a sharp eye for detail, often challenging conventional wisdom. His recent experiments include sulfur-free and dosage-free champagnes, and fermentations driven by indigenous yeasts, a rarity in the Champagne region. Cindy plays a pivotal role in supporting Florian with winemaking and strategic decisions, while ensuring the world knows about their small yet mighty production. Together, they’ve embarked on a journey toward organic farming, an evolution rather than a revolution, as herbicides haven’t touched their soils for over 15 years. By 2024, all parcels will be certified organic, with their 18 sheep playing a vital role in eco-grazing during the winter. Since 2022, they have also embraced biodynamic principles in their farming practices.

With a blend of tradition, innovation, and a deep respect for their terroir, each bottle is not just a champagne—it’s a story, layered with history, passion, and a little bit of terroir magic from the heart of Villers-Marmery.

[1] This designation of ‘Récoltant Manipulant’ (RM) refers to winemakers who produce their champagne exclusively from grapes grown in their own vineyards.

[2] Originally employed in spain for sherry wines, the “Solera” (or perpetual reserve) is a wine aging system that allows for the blending of wines from different years. This winemaking technique involves stacking barrels across multiple levels allows and allow the older wine to educate the younger wine. Each year, approximately 30% of the vat’s volume is renewed with the wines of the current year.