Experiencing the world of Champagne at its source

This past February we had the incredible opportunity to experience the world of Champagne at its source, and to meet with our wonderful partners. This trip allowed us to dive into the practices and traditions that make Champagne what it is, from the choice of fermentation, to the blending and unique techniques which reflect each house’s history and experience.

On our first day of in Champagne, we were welcomed by Delphine Colin at Champagne Colin. This was followed by visits to Jean-Michel and Nathalie from Champagne Hubert Noiret and finally Anne-Sophie Boever from Champagne A&S Boever. Each house is located in different sub regions of champagne which therefore influences their style of wine making. We discussed with each of them about specific choices they make from picking the grapes to the fermentation, blending and ageing. Some interesting parts of our visits included Colin’s century old wood grape press. This impressive machine is still in use. Its presence reinforces Colin’s focus on maintaining the family’s champagne making traditions, even if it is less effective and hard to maintain than a more modern press. Furthermore, at Champagne Hubert Noiret, Jean-Michel explained the differences in Champagne corks in comparison to wine corks. Especially the importance of the shape and the different layers of bark used to ensure the quality of the Champagne is preserved at its best.

We were touched by how welcoming and kind each of our partners were, as well as very impressed by their large collection of Champagnes. We are truly grateful for the opportunity to visit them and admire their fantastic work in the Champagne industry and their real dedication to working sustainable practices.

"We are truly grateful for the opportunity to visit them and admire their fantastic work in the Champagne industry"

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