Edouard Brun

The founder Edouard Brun, was born into a family of coopers in 1875. Working alongside his father,he learnt his trade thoroughly and in 1898 founded the family champagne house of EDOUARD BRUN ET CIE. He was joined in 1927 by Edmond Lefevre,who himself was the son of a much respected producer in Champagne and with a wealth of experience in the 'local' trade.By 1928 the companys cellars and offices had been installed,and indeed today,they can be found on the very same site.

With the outbreak of the second world war in 1939,Edmond Lefevre was 'called up' to the army,leaving Edouard Brun to manage the business in his absence.1942 saw the return of Monsieur Lefevre from the war,by which time their stocks of champagne had become sadly and severely depleted.

With new vigour and focus 'The House' then embarked on a new direction. With the death of Edouard Brun in 1952,Edmond Lefevre set about putting a proper commecial structure in place and in 1960 Edouard Brun became a limited company.Monsieur Lefevre retired in 1968 leaving the management of the company to his children,Monsieur et Madame Delescot Lefevre,who steadfastly continue the companys traditions,encompassing an annual production of 250,000 bottles sold around the world.

Since 1994,The Delescots have been joined by their two sons,Emmanuel and Philipe.Emmanuel looks after the commercial side of the business,whilst Philip manages the familys vineyards and the companys production.

The house of Edouard Brun owns in excess of 8 hectares in the champagne region broadly located in the Montagne de Reims,in and around Ay and Mareuil, where the varietals of Chardonnay, Pinot noir and Meuinier are all represented.

In the Montagne de Reims,the vineyards are specifically situated in the communes of Chigny-Les -Roses,Ludes and Rilly,all villages classified as Premier crus in Champagnes unique classification.The familys vineyards around Ay are all rated Grands Crus and remain at the core of the business.

'The House' also buys in grapes from other well established producers.These are often well established contracts going back many years.This gives further access to 15 hectares of production,producing a further 200,000 bottles in the companys overall production. Our 50 year old wine press,totally renovated in 2001, will ensure future vintages the quiet serenity they deserve.

Edouard Bruns cellars,already many centuries old, ensure the perfect ageing of our wines under a perfect and constant temperature.

At harvest time,all the different wine juices are analysed and are put either into stainless steel tanks or small wooden casks, painstakingly, each by village, Premier cru and Grand cru and so on and so on. As with tradition in the Champagne region,our different cuvees will be created by the Assemblage (the blending) of varietals and the different 'Crus' of the region.This important stage will guarantee the constant individual characteristics of our 'House'. All our champagnes will go through malo lactic fermentation and uniquely, some will have their fermentation in small oak barrels.The small oak barrels will impart a significant exchange between the wood and wine,but importantly will never overtake the importance of our fruit.Our cuvees are then bottled in our cellars,where they will then rest for sometime and in most cases,for many years.