Maison Philipponnat traces its roots back to the 16th century, when Apvril Philipponnat was awarded land in Aÿ for fighting in François I’s army at the Battle of Marignan. From that point on, the House developed, and its Champagnes found their way to the tables of princes and even King Louis XIV. Maison Philipponnat as such was founded in Mareuil-sur-Aÿ in 1910, in the former 18th-century cellars of the Château de Mareuil. In 1935, the family acquired Clos des Goisses, a renowned parcel which now produces one of the house's most-well known cuvées.
Today, the vines spread over 20 hectares in Aÿ, Avenay-Val-d’Or, Mareuil-sur-Aÿ and Mutigny, and the House sources additional grapes from selected demanding winegrowers. The House joined the Boizel Chanoine Champagne group in 1997, but the Philipponnat family is still very much present, alongside Charles Philipponnat and today his son François.
In the vineyard, viticultural methods are as natural and respectful of the terroir as possible (no insecticides, grass left between vines). The estate has worked hard to get certificates confirming their commitment to sustainable viticulture. And in the winery, one of the unique techniques used is to preserve reserve wines in solera in oak casks. A medium-sized house producing top end, truly recommended Champagnes.

Maison Philipponnat originates from the sixteenth century, when Apvril Philipponnat was given the land of Aÿ for fighting the army of Francis I at the Battle of Marignan (1515). From there, the Maison originated whose champagnes are found at the table of princes and even at that of King Louis XIV. Maison Philipponnat as such was founded in Mareuil-sur-Aÿ in 1910, in the ancient cellars of the eighteenth century of château Mareuil. Today, the vineyard covers 21 hectares in Aÿ, Avenay-Val-d'Or, Mareuil-sur-Aÿ and Mutigny and the Maison also sources from several demanding wine growers. The Maison joined the Boizel Chanoine Champagne group in 1997 but the Philipponnat family continues to be very present.
The work aims to be as natural as possible in the vineyard and to fully respect the terroirs. And one of the peculiarities in the cellar involves keeping the reserve wines in "solera sous bois", a fractional blending system. A average-sized Maison producing top-of-the-range and highly recommended champagnes.
Cuvée 1522 is partly vinified in wood and does not undergo malolactic fermentation. The dosage is 4.25g/l and aging on lees lasts 8 years. On tasting, it is a mouth-watering champagne with aromas of hot bread, Mirabelle plums and honey, rich and tangy. This champagne pairs particularly well with grilled fish or poultry. It is also perfect for an aperitif.