Being a winemaker means being able to always adapt the technique to ever-moving environment and mentalities. Traditional vine-growing methods have reached limits and have to be questioned. On our domain, we work at putting in place “Bio-logical” practices: reproduce in the vineyard an ecosystem such as that of a forest, where the soil manages the organic waste by developing a vital humus for the plant.

« The objective is to draw inspiration from nature and put in place realistic concepts that protect it. »

We do not use insecticide, having a preference for sexual confusers to drive away caterpillars that can be disastrous for the crop.

In the same way for herbicides, plough techniques have been defined in order to contain weeds so that they do not compete with the vines.

Results are satisfying and we want to further improve. We try pioneer techniques with living soil and plant cover which, for us, seem to be the future.

Our grapes varieties reflect our terroir, with a major part of black grapes, mainly Pinots Meuniers, a typical variety from Champagne, particularly fit for our cold climate of the petite montagne de Reims,where we are located.

We also have a fourth of our plots that are Chardonnay. The balance is Pinots Noirs.



Our harvests are hand-made to preserve the entirety of the grapes till the pressoirand to not stain our white wines with the black berries of the grapes.

During wine-making process, we use, at the same time, temperature-controlled vats, to preserve freshness and balance in our wines, and wood barrels that help develop more complexity in wines.

« Each year our blends evolve, to best express our terroir and climate. »

Indigenous yeast, naturally in the grapes and in the winery, insure the first alcoholic fermentation. It will be followed by, in most cases, by malolactic fermentation.

Our wines will not be systematically filtered. It will depend on the characteristics wanted for a cuvée. Likewise, for the cold stabilisation, which can explain the light deposit in some bottles.