Le Champagne Claude PERRARD is born of a passion that has been passed on from father to son since 1911.

Before that, the family produced "still wine" several generations in a row until they became champagne makers.

Since then, Frédéric and Jean-Pierre PERRARD have continued this tradition.

Le Champagne Claude PERRARD thus remains the witness of an extraordinary terroir with wines of character, with beautiful roundness and complex aromas.

For the production we mainly use the sort of grapes Pinot Noir, but also Pinot Meunier and Chardonnay.

Champagne Claude PERRARD comes from sustainable viticulture, this allows us to maintain the best quality. Our champagne accompanies you during the unforgettable moments.

We will welcome you with great pleasure in our house to taste our champagne.


The vine

The soil in the region was formed millions of years ago. After the time when there was a large ocean inhabited by crustaceans, a chalk layer formed in the ground. This soil gives the champagne a special touch.

In addition, it plays a major role in the cultivation of vineyards, as it guides the moisture well and stores it just as well as it is needed for the cultivation of grapes. In order to preserve the agro-ecological system of the vineyards, our company uses both traditional and modern methods, which comply with the environmental standards of France.

Our vineyards are located in the French village Rouvres-les-vignes.
The entire champagne production cycle is carried out by the manufacturer. The proximity of the vineyard to the production site makes it possible to process the harvest quickly.
This allows us to maintain the highest quality of the produced champagne.


The production

Our four Champagne varieties can only be made of the best grapes.

Production method:

The grapes are squeezed and this creates the juice.
The grape juice is filled into the fermentation tank, where the fermentation can begin. It takes about ten days. This first "alcoholic" fermentation, which takes place at a constant temperature of 18 to 20 ° C, activates the natural yeasts contained in the grape juice and converts the sugar into alcohol. Then the assemblage takes place. It is made by mulling (mixing) non-frothy or so called "still" wines of different varieties to obtain the desired final taste. This step is the true "signature" of Champagne Claude PERRARD.

The resulting wine is bottled and mixed with sugar and yeasts. The second fermentation takes place in the bottle and turns it into a foaming wine. During the "tirage" phase (i.e., pouring the mixture into the bottles), "bubbling" occurs.


The bottle

The bottle is then closed with a capsule. All our cuvées have a maturing time of approx. 5 years for optimal ripening.

Manual or mechanical remuage (French term for the process of shaking sparkling wine bottles in sparkling wine production) means in practice to turn the bottle from left to right and then turn it upside down to facilitate accumulation of debris. These have to be frozen and then naturally removed during disgorging at the bottleneck.

The bottle is then ready to receive the cork, the closure, the agraffe, the label and the agraffie wire, which complete the production of Champagne Claude PERRARD.