Champagne Rémy Massin et fils is the result of a traditional know-how inherited from the last five generations of wine-growers. Louis-Aristide was born in 1865 and was one of the first one to trust viticulture. He had to face the Phylloxera crisis which happened in 1894 in Ville-sur-Arce. All the vineyards were infected that means no crop for several years but Louis-Aristide fought against Phylloxera by grafting vines onto disease-resistant rootstock.

Louis-Aristide had a son named Marius. Even if vines were not a good business at that time, Marius was enterprising and took out a loan to extend the vineyard.

Then comes a wine grower family line from whom Rémy, Marius’son, a dynamic man who decided to no longer sell his crop but to begin making his wine as "Récoltant Manipulant" (grower-producer).

Rémy created the brand Champagne Rémy Massin et fils in 1974. He was joined by his children Sylvère, who studied viticulture oenology, and Florence, who took charge of the administrative part of the business, the export and the shipment management.

Cedric, Sylvere’s son, joined the family business in 2002. He had studied viticulture and oenology in Avize and then travelled to make wine in California. Cedric feels concerned with the environment and protecting Nature, he didn’t want to use any herbicides and he developed environmental-friendly working methods.

Last one to join in the adventure : Marion, Florence’s daughter, in 2017. She had studied viticulture and oenology in Dijon and got experience overseas in New Zealand in Waipara Valley and Central Otago.

Champagne Rémy Massin et fils vineyard grows on the sunny hillsides of Ville sur Arce, at the heart of the Cote des Bar area, the southernmost part of Champagne. At the entrance of the Arce Valley, our vineyard is located in the south and south-east slopes to optimize exposure to the sunlight.

Our vineyard accounts for about 22 hectares : 75% Pinot Noir, 20% Chardonnay and 5% Pinot Blanc. The average age of the vines is 30 years old.

The soils are mainly composed of limestone and clay, inserted in Kimmeridgian geological structure like those as in Chablis vineyards.

OUR KNOW HOW

We craft our range of Champagnes thanks to the subtle Art of blending between old and young wines, Chardonnay and Pinot Noir. Listening to our feelings and our wish, we create a unique and remarkable taste.

Our wines are left to age on lees for many years, at least 3 years up to 10 years, so that the wine can develop all its aromatic potential.

To finish, the dosage needs to be carefully thought-out to find the ideal balance and give the wine its loveliest expression.

Champagne Rémy Massin et fils is working for a sustainable viticulture with a conscious investment in the maintenance of ecological relationships so that our vineyard is growing in a balanced natural environment.

Thanks to the understanding of the soil, its fauna and its flora, the knowledge of our elders and the supervised control, we can adapt our practises according to each vine’s need.

We didn’t use any herbicides since 12 years and we planted grass every two row to preserve our Terroir.

By ploughing we improve the soil structure, that also promote the microbiological life and keep a living soil.

We limit the yield by using a custom-made pruning for each plant in order to preserve the vine and to optimize the aromas and flavours of each berry.

We were awarded the certification High Environmental Value (level 3) in 2015 to encourage our gentle viticulture and the respect we pay to Nature and to human well-being.