This famous champagne house bears the name of its founder, Charles Camille Heidsieck, the nephew of the founder of Piper Heidsieck, the sister enterprise founded in 1785 in Reims, who helped to popularise the image of champagne worldwide. After working in the family business (Piper Heidsieck), Charles Heidsieck founded his own domain in 1851. Going to the United States, he eventually sold over 300,000 bottles in the midst of the American Civil War.
Charles Heidsieck owns and cultivates 80 hectares of vines split across Marne and Aube. Long-term contracts with winegrowers and cooperatives in Champagne fulfil its needs in regards to supply. This house is committed to implementing practices that respect the environment and biodiversity and therefore, the vineyard is now certified in sustainable viticulture and High Environmental Value. The programme, with its 123 commitments, is both comprehensive and demanding, covering everything from soil and vine nutrition, maintenance and management, to waste control.
Owned by the Rémy Martin group since 2011 (Descours family), Charles Heidsieck produces a vintage cuvée of great finesse, sought after by many wine lovers. The domain 's style is accentuated, with ample, vinous wines and often offering toasted notes.

Over time, the Champagne house has developed prestigious bottlings such as La Royale, historically regarded as a high-calibre vintage expression. It brings together grapes sourced predominantly from the legendary terroirs of the Montagne de Reims, the Côte des Blancs and the Vallée de la Marne, grown on chalky soils composed of marls and limestone that contribute freshness, minerality and complexity. Renowned for rich blends, the extensive use of reserve wines and prolonged ageing in chalk cellars, the Champagne house also applies meticulous attention to disgorgement and dosage.
In the glass, the pale golden hue reveals a fine, persistent bead. The nose is marked by aromas of brioche, candied yellow fruit, honey and almond, lifted by subtle floral nuances. On the palate, a broad, creamy texture is supported by fine effervescence, carrying through to a long, mineral finish.