The house

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Our vineyards

We own 6 ha (14,8 acres) mostly Premier Cru located in the West side of the Montagne de Reims. The vineyards is certified organic since 2022.

Our vineyards are located in the following villages : Villedommange ; Pargny les Reims ; Jouy les Reims ; Coulommes la Montagne ; Vrigny.
Grapes : 60% Pinot Meunier, 30 % Pinot Noir, 10% Chardonnay.
Average vineyards age : 35 years

Tank storage

The House is equipped with 80 stainless steel vats, from 25hl to 250hl, appropriate to vinify separately every Cru or “lieu-dit” origin.

We favour low temperature fermentation in order to obtain finesse in the wines : between 14°C et 16°C.
We prevent the malo-lactic fermentation to preserve the freshness and the minerality of the wines.”
Laurent VAILLANT

Barrel cellar

Barrels ageing is used to make our wines to reach smoothness: 6 to 8 months of ageing among our 140 barrels.

15 pièces / 2,05hl / Seguin Moreau / French oak / average age 20 years old
40 pièces / 2,28hl / Seguin Moreau / French oak / 2013
15 pièces / 3,50 hl / Seguin Moreau / French oak / 2015
26 pièces / 3,50 hl / Seguin Moreau / French oak / 2010 to 2015
10 pièces / 3,50 hl / Seguin Moreau / French oak / 2016 / Aquaflex soft heat
10 pièces / 3,50 hl / Seguin Moreau / French oak / 2017 / Aquaflex soft heat
12 fûts / 5 hl / Seguin Moreau / French oak / 2010 / medimum heat / Meursault origin
8 fûts / 6 hl / 2016 to 2018
4 demi muids / 6,15hl / Seguin Moreau / French oak / average age 20 years old)

The cave

Our champagnes age in traditional cellars : 1,5 km including a cellar that was dug during the XVIII century. It is thanks to a long period of ageing that our champagnes are aromatically intense.

Our cellars measure 1,5km, split into 2 levels, -12 and – 18 meters below ground.
The wines dedicated to Extra Brut dosage are kept approximately 3 years
The wines dedicated to Brut Nature dosage, are kept approximately 5 years
We have a wine library of vintages dating back to 1973

The vineyards partenarships

Our grower partners share with us their knowledge about their terroir.
During the visit of their parcels, we observe the soil, the topography, and the viticulture. This work is essential to transmit the identities and mineral characteristics of every area in our Champagnes.