In 1976, Isabelle and Mathieu Champart marked their homecoming by starting to put together a small vineyard through the gradual purchase of old vines and abandoned terroirs. They produced their first own-labelled bottling in 1988: prior to that, their grapes were sent to the co-operative. They run their 25-hectare domain according to organic principles, and the great diversity of the soil in which the vines grow (limestone-clay, marl, or plain limestone soil), and the wide range of grape varieties used, enable the domain to produce wines with a strong typical character.

Mas Champart blanc is a blend of Marsanne, Roussanne, Grenache, Bourboulenc, Clairette and Viognier, from relatively young vines. Vinification is partially done in barrels of several wines (40%) and partly in vats (60%), then aging is done in vats and barrels on fine lees with some bâtonnage. A refined and complex wine is produced (white fruit, citrus and flowers), and an ample palate which is lively, mouth-watering, fresh and balanced between creaminess and acidity and blessed with fine bitters.