Alain Couvreur
The estate is located in the Saint-Thierry massif, the western extension of the Reims mountain range. Historically, the Couvreur family were also coopers, and it wasn't until 1959 that the Alain Couvreur brand was born. Today, Alain's two sons, David and Rémy, preside over the estate's destiny. They work just over 6 ha of vines, spread over the communes of Prouilly, Pévy, Brancourt and Unchair. Vinification takes place in temperature-controlled stainless-steel vats, except for certain vintages, which are matured in oval sandstone barrels or vats to allow gaseous exchanges with the outside world. The entire range can be recommended. Visits by appointment.
Alain David
This family business is located in Boursault, a small wine-growing village in the Marne valley. Winegrowers for four generations, they have been making their own champagnes since 2013 and are HVE3 certified. The consistency of the champagnes is based on the expression of a house style (grassing, integrated pest management, plot-by-plot harvesting). For a longer visit, the winemakers also offer accommodation in their "Bienvenue dans notre vendangeoir" gîte. Benoît David was named Jeune Talent du Champagne 2018.
Alain Vesselle
In the Vesselle family, I'd like Alain. Good choice! The three brothers Guillaume, Antoine and Thibaud now run the brand created by their grandfather Alain in the 1960s, but the family has been producing red bouzys since the 19th century. The vineyards are divided between the Montagne de Reims, where 9 ha are Grand Cru, and the Côte des Bar, further south. Pinot noir is the predominant grape variety on this estate, which has signed up to the Vignerons Indépendants charter and therefore vinifies only its own grapes. The range is relatively broad, with eight champagnes and the famous bouzy rouge that has made the village's reputation. The domaine is open by appointment only.
Albert de Milly
Albert Demilly is located in Bisseuil, at the crossroads of the Reims mountains, the Marne valley and the Côte des Blancs. Winegrowers from father to son for several generations, the members of the family perpetuate their traditional know-how. After studying oenology, Alain Demilly set up a winemaking services company and reinvested part of his inheritance in the acquisition of a 15-hectare vineyard, planted with the three traditional Champagne grape varieties. In 1994, he launched a champagne named after his father. Alain Demilly and his wife Odile have passed on their know-how and passion to their children, Thomas and Aline, who today share the same interests.
Albin Martinot
The origin of the exploitation dates back to Albin’s great grandparents. Their know-how has been passed on from generation to generation. In turn, after having started as a winemaker, Albin made the choice in 2005 to go further by becoming a winemaker. He is supported by his wife Peggy who joined him to work in the 4 acres of the estate where are growing Pinot Noir, Chardonnay and Pinot blanc.
Alexandre Bonnet
The village lies at the end of the Laignes valley, on the borders of Champagne and Burgundy. It's a land of hillsides that, for centuries, men have patiently shaped for the vine. Its history and name are plural, and its reputation singular: Les Riceys. On the steepest slopes in Champagne, the Kimmeridgian limestone gives Les Riceys pinot noirs the unique expression that has made the reputation of its three appellations: champagne, coteaux-champenois and rosé-des-riceys. The Alexandre Bonnet estate produces some of the most sought-after wines on the Côte des Bar.
Alexandre Filaine
You'd think this brand was named after its creator, but it's not. Behind this tiny estate is Fabrice Gass, who works just 1.5 ha of vines for this brand, which is a tribute to his grandparents, Emmanuel Filaine and Marcelle Alexandre. The vineyard is planted mainly with Pinot Noir and Pinot Meunier grapes, and is worked in the traditional way: ploughing, no herbicides and vinification in barrels without filtration or chilling. To preserve the freshness and tension of the finish, Fabrice Gass avoids malolactic fermentation. The champagnes reveal a fine balance between finesse and richness.
Alexandre Le Brun
From the southern slopes of Epernay, through the Côte des Blancs and Sézannais, the Alexandre Le Brun champagne house covers almost 6 communes: Monthelon, Mancy, Morangis, Chouilly, Epernay and Sézanne. A family-run business for 8 generations, with 3 hectares of vines. The furthest vineyard is 40 km away, while the nearest is opposite. Alexandre Le Brun's champagnes rest in serenity in a hand-dug cellar. The cellars, the press, the vat room and even the oldest cellar in the village date back to 1822.
Alexandre Penet
Growing vines on the Montagne de Reims, the House of Penet is proudly represented today by Alexandre, a member of the fifth generation. Among the 6 ha of vines cultivated by the estate, the aperitif range, under the Alexandre Penet brand, is more immediate in approach. It stands out for its freshness and gourmandise, an initiation to the great vintages of the Penet-Chardonnet brand. The house also offers champagne-related activities, such as food and champagne pairings, or visits during the grape harvest. More original, a workshop on the theme of blending or a parcel tasting of clear wines are also organized.
Alfred Gratien
In 1864, Alfred Gratien, already founder of Gratien & Meyer in Saumur, created this house in Épernay. In 2000, it passed into the hands of Henkell & Co, a German group producing sekt (German sparkling wine). These champagnes have always struck with their distinctive style, thanks to a real bias: a high proportion of pinot meunier for the brut, barrel fermentation and the absence of malolactic fermentation to enhance aging capacity. Indeed, these gourmet champagnes need long ageing to reveal their full potential. The "Memory" cuvées are divine examples of this. Since 2009, the cellar manager has been Nicolas Jaeger, a friendly, methodical character.
Alfred Tritant
In business since 1930, this family-run estate of almost 3 ha belonged to Jean-Luc Weber-Tritant's maternal grandfather. This harvester-manipulator makes his wines exclusively from his own grapes. Sourced from two Grand Cru villages on the Montagne de Reims, Bouzy and Ambonnais, they are cultivated with respect for biodiversity, and have been certified organic since the 2023 harvest. Jean-Luc Weber-Tritant also practices eco-grazing in his vineyards with Ouessant sheep. The estate welcomes and organizes numerous visits. A gîte is also available if you wish to extend your stay.
Allouchery-Deguerne
Nicolas Allouchery, harvester-manipulator, has been at the helm of this estate, created in 1998, since 2015. He describes himself as "a vine lover" who works with respect for the preservation of the environment. The vines are all Premier Cru in Écueil and Chamery, two villages renowned for the quality of their grapes. Nicolas Allouchery also offers a six-person gîte for those wishing to set down their suitcases, explore the vineyards and discover the house's range of wines. This range includes both traditional champagnes and exceptional cuvées, with vintages that have spent a long time in the cellar before being disgorged, and a rosé de saignée.
Allouchery-Perseval
Located in Écueil, a classified Premier Cru village on the Montagne de Reims, the estate has been passed down through four generations. Today, Émilien Allouchery is in charge. The 8-hectare vineyard, composed mainly of Pinot Noir and Chardonnay, has been certified High Environmental Value (HVE) and Viticulture Durable en Champagne (VDC) since 2015. The two grape varieties are vinified separately in small, temperature-controlled stainless steel vats. Some of the best juices are also aged in vats and barrels. Bottle ageing lasts up to nine years for the most prestigious vintages. The domaine offers an online boutique and a selection of cuvées.
André Beaufort
Jacques Beaufort is one of Champagne's "organic" pioneers: at the time, it took courage to say that a different kind of viticulture could exist! Uncompromising, he has tried, tried and produced champagnes with a strong temperament. You either don't like them or you get hooked. These champagnes leave no one indifferent. They are characterized by a density of substance, and in the finest vintages, rays of sunshine sparkle in the glass.
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