Champagne Claude PERRARD: 03 25 92 05 72/06 82 70 06 56
These parties were organized by the unified team of the leader of Baralbin, Gaston CHEQ. They are intended to officially celebrate the obtaining of the Champagne appellation for the Aubois winegrowers. They are inspired by the Troyes hosiery festivals in the Aube region. He … Read more
Wine story: We know that humans have been producing wine for thousands of years. However, no one knows who was the first to ferment the grapes in what we now call wine. ... Read more
Champagne and traditions: Emile Moreau describes the Saint-Vincent banquet at the time. Formerly, it took place the day after a magical evening for the people of Champagne. This evening combined the sound of bells, bonfires, cannon fireworks, ... Read more
Main objective: the environment Sustainable viticulture in Champagne (VDC) was created in 2001. It is the application of the principles of sustainable development in viticulture for Champagne. It therefore aims to protect the environment. It is indeed a ... Read more
COVID-19 INFORMATION: We continue to prepare your orders but we are adapting to this exceptional Covid-19 situation. Thus our shipments will be carried out normally (home delivery, parcel relay or by our own delivery service). Be aware that delays ... Read more
The 2019 harvest: extraordinary conditions The characteristics of the season until the harvest have allowed the Champagne grapes to experience exceptional maturation dynamics. The balance between acidity and sugar level confirms the right choice of dates ... Read more
The crushing of the branches is an important stage in the cycle of the vine. Following pruning, the wood removed is arranged in andean in the row. These Andeans then pass finely ground allowing their ... Read more
It is about finding the place of the soil and the plant in the management of the agro-system and its biodiversity. To achieve these objectives, we practice a permanent questioning of our methods in order to combine traditions and current knowledge ... Read more
Training, aimed at improving quality and yield by increasing the efficiency of photosynthesis, ends after 3 weeks of work. We can salute the work of our team who carried out this task with rigor even under the ... Read more
We follow you in the personalization of your bottles. Indeed,
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