Located in Fleur-la-Rivière, in the heart of Champagne’s winegrowing landscape, not far from Epernay,the estate has been flourishing for four generations. Thibault came back to work on the estate in 2007 and took over the family business in 2012. A sensitive advocate of striking a harmonious balance with nature and a firm believer in the benefits this has for the land and the wine, the winemaker tends each plot with the utmost care without chemical fertilisers or weedkillers. The estate has been certified organic since 2012 and biodynamic agriculture since 2016. The property stopped selling grapes to cooperatives in 2017.
In the winery, Thibault patiently vinifies his grapes, with minimal intervention (long natural fermentations in barrels, a little sulphur only when absolutely necessary) then ages his Champagnes in a cellar custom-built by his father. The utmost care is taken with each bottles being riddled by hand. The result is a remarkable range of Champagnes with fine bubbles, a magnificent fruitiness, and energy, accompanied by notes of pastries and sometimes slight reduction.

The Chardonnay, Pinot Meunier and Pinot Noir vines thrive on the slopes of the Vallée de la Marne, where soils of clay-limestone, loamy or sandy-loam are sometimes interspersed with marly patches. These soils, more fertile and cooler than the chalk-dominated terroirs of the Côte des Blancs, encourage full ripening and lend the wines a fruitier and fleshier texture. Harvesting is done by hand, at optimal ripeness, in small crates. Fermentation occurs naturally with native yeasts in temperature-controlled stainless-steel vats, without any œnological inputs. The wine is aged on fine lees, without stirring, before the second fermentation in bottle following the traditional Champagne method.
In the glass, the pale yellow hue reveals a fine, lively and dynamic effervescence. The nose is expressive, clean and distinctive, offering aromas of green apple, fresh pear and citrus. On the palate, the attack is chiselled and precise, lifted by a fine bead. The palate is vibrant and mineral, driven by crisp fruit notes of quince and lemon, driven by a marked salinity and a long, almost stony finish.