The estate, located in Chamery at the heart of the Marne region, covers two and a half hectares of vines planted on six separate plots, totalling 33% Chardonnay, 33% Pinot Noir and 33% Pinot Meunier. As well as working as a winemaker, Thomas is also a dynamic farmer, cultivating around 60 hectares of cereal crops. Thomas’s grandfather founded the estate when he was a cooperative champagne producer. A new chapter in the estate’s history was written in the 1960s, when the Perseval family reduced the proportion of livestock and developed the vineyard by planting new vines. In 1986, Thomas’s father stopped working for the cooperative and created his own estate to produce his own champagne. His son, Thomas, followed viticultural studies from an early age. He benefited from excellent tuition at Domaine de Saint Romain in Burgundy, where he learned about and embraced the concept of organic farming. He took over the family business in 2005 where he carefully applied biodynamic practices until 2013. Today, his elegant, refined Champagnes, all of which are certified organic, possess a beautiful salinity that is sure to win over connoisseurs.

Thomas Perseval took over his parents’ estate in 2005 with the aim of taking viticultural practices in a new direction. He achieved this in 2012 by obtaining organic certification for the estate’s 2.5 hectares of vines. His decision led the family to reduce production while further improving the quality of the wines. This is his Brut Nature, zero-dosage Champagne. It is a blend of 45% Pinot Noir, 45% Pinot Meunier and 10% Chardonnay from several different parcels. The vines are located in the village of Chamery, a few kilometres south of Reims, on the slopes of the Montagne de Reims. They benefit from a northerly aspect and soils composed predominantly of silt, clay and sand. A combination that gives the wine its pronounced minerality.
Thomas Perseval tends his vineyards with respect for the living ecosystem, using herbal infusions and carefully managed cover crops to encourage biodiversity. In the winery, fermentation takes place with native yeasts in oak barrels. The wine is then matured on its lees in the same vessels for 11 months.