Charles Benard
Making good natural champagne without the addition of sulphite is an art. The success of the Bénard family lies in the snow-white soil of limestone and marl, which is still worked by horse and plough.
Charles Benard
Making good natural champagne without the addition of sulphite is an art. The success of the Bénard family lies in the snow-white soil of limestone and marl, which is still worked by horse and plough.
Winemaker speaking
"I use only natural pesticides, select indigenous yeast cells for fermentation, still plough the old-fashioned way with horses and reduce the use of sulphite - whenever possible, even avoiding the use of sulphite altogether. I make several natural cuvées from six different terroirs - of which this blend of meunier, pinot noir and chardonnay is one. This champagne matures for four years in our cellar dug out of chalk and is given a minimal dosage (2 g/l).”
Winemaker speaking
"I use only natural pesticides, select indigenous yeast cells for fermentation, still plough the old-fashioned way with horses and reduce the use of sulphite - whenever possible, even avoiding the use of sulphite altogether. I make several natural cuvées from six different terroirs - of which this blend of meunier, pinot noir and chardonnay is one. This champagne matures for four years in our cellar dug out of chalk and is given a minimal dosage (2 g/l).”