Vincent Bliard

Wood-lover Champagne in Hautvillers

Since the biological awareness in the 1960s by Jean and Hélène - the grandparents - to the next generation, Florence and Antoine, consideration for the future has always been at the heart of our philosophy. If conditions permit (mainly temperature), they work with indigenous yeasts for the vinification of the musts, without enzymation, aged in wood for one year (barrels and barrels only), no cold storage, no additives, very light sulfiting at harvest and no filtration or fining. Wood brings that touch of naturalness to their winemaking, that subtle imprint that helps reveal a wine's personality and supports the terroir in its expression. It's the ideal container, tailored to the scale of their future wines.