An unique Savoir-Faire and a tradition of quality:
When the first member of our family decided to grow wine, around 1840, he chose to do so at the highest altitude location of the whole area of Champagne ;AOC appellation: the village of Trépail. I still remember my own grand-father saying: “We want a Champagne with both a deep purity, and great complexity…”
Our lush green vineyard is where the s
tory begins. For over a century now, Chardonnay dominates with 97% of our Premier Cru vineyard. High altitude and chalky côteaux combine to the effect of exceptional purity and minerality in our wines. With a view to keeping minerality in balance, 30% of our crop is removed early and laid to rot on the soil, before the harvest. As a result, the aromas concentrate in the 70% of the fruits left, thus triggering the chain of reactions leading to greater complexity. Furthermore, to obtain the delicious signature yellow-ripen-fruits flavor, we traditionally harvest late, a week or two after all our confreres…
Other Champagne winemakers press a batch of grapes several times. Instead, we only use the first pressing - the cuvée - which gives the best juice, to make our Champagne. Tradition and passion are further demonstrated when we let our wine age in our cellar during a few weeks in oak barrels. It is then drawn off into bottles and aged several years before tasting.
