Champagne lovers won’t need many hints to recognize one of the most sought after champagnes: a cuvée reduced to its bare essentials, producing just one champagne, from one grape varietal, from one cru, made only from the most exceptional vintages.
In a traditional region like Champagne, it certainly isn't easy to be a young winemaker with dreams of making things differently. While the old generation holds on to traditions and tries to keep the heritage alive, the younger generation seeks to break out of the
Coming from a family with roots in agriculture in the Sarthe region, Philippe Mille knows about the taste of terroir and the art of farming. Six years ago, he left Paris to return to Champagne and chef for “Le Parc”, the restaurant at Domaine Les
Philippe Jamesse, head sommelier at Les Crayères, has become the biggest name in the profession known as “Sommellerie” of the Champagne region.
A relaxed and confident manner surrounds him, a humble attitude and friendliness instantly recognized by everyone who meets him. You may have been to
Not many champagne houses have as distinct a style as Champagne Bollinger, founded in 1829, one of the last big houses that has remained in family hands. In the ancient cellars below the streets of Aÿ, Bollinger stores over 700.000 magnum bottles filled with precious
Benoît Marguet is a winegrower unlike any other. In the wide field of biodynamics, uniting various philosophies and approaches under its name, he has adopted a wholesome view about the energies of life.