We achieve the highest standards in production and respect the traditional art of making high-end champagnes.
A part of our vinification is in oak barrels which ensures another dimension on the pallet.
Once fermentation is complete our bottles rest in our cellars in Epernay for at least 3 years before disgorgment.
We create our own yeasts and our own liqueur de dosage.
With a tiny production each year of only 12.000 bottles, we choose only the finest clientèle. Boutique wineshops who are proud to present our Champagnes to their customers and we present our 3 cuvées to the Chefs and Sommeliers of the finest restaurants.
All this, as a mission, to honour my father Charles and his grandfather Victor.