Roland Champion

Since the 18th century, the Champion family has been growing grapes from father to son and all the harvest has been sold out to negociants. But since four generations, the family has been producing its own champagne.

The history of the family started with André Champion in 1929, the year when the brand “Champagne André Champion” was merchandised for the first time. Later on the founder will increase considerably his vineyard on the terroir ...

During two weeks, about forty grape-pickers harvest the grapes by hand.

The bunches are pressed in Chouilly the same day in a traditional way with the help of a pneumatic press. That allows the pressing of the grapes very quickly and limits the juice oxidation due to the contact of air. Then delicate musts free their subtle typicalness.

After the alcoholic and the malolactic fermentations, the still wines, called "vins clairs" are obtained. The sugar, by the action of the yeasts, is transformed into alcohol, and the acidity decreases.

A few months later and once all the clear wines are tasted it is time for blending (“assemblage”), the essential stage of champagne making. We blend the various wines from different terroirs according to the grape variety like, for instance, ...