The De Sousa family, a lineage of winemakers

Behind this Portuguese name lies a champagne house established 50 years ago. Three generations of the De Sousa family have worked the land in Avize, making their fine bubbles the new passion of top Parisian pastry chefs. Pierre Hermé is a fan, and we'll tell you why!

Champagne De Sousa, a family story

The De Sousa & Fils Champagne house was founded in the 1950s when Antoine De Sousa, the son of Portuguese immigrants, married Zoémie Bonville, from a family of winemakers established in Avize for several generations. Since 1986, their son Erick has been at the helm of the estate. When you have a Portuguese name and you want to make Champagne , you quickly encounter a barrage of prejudices. “He’s not making Champagne, he’s making sparkling wine!” “He doesn’t know how to make wine…” But far from being discouraged by these negative remarks, Erick and his family were determined to show that their Champagnes were just as good as any other. They proved themselves, fought against prejudice, and, through hard work, earned a very fine reputation. A sweet revenge on those who didn’t believe in them. Erick did things right: he passed on his passion to his three children. The eldest, Charlotte, now works with him at the estate. When asked if she always dreamed of being a winemaker, she tells us it's a passion that developed gradually. “When we're children, we all dream of jobs we'll never do. As we grow up, we realize the treasure we have in our hands and under our feet.” Julie and Valentin, the youngest, are still studying but are brimming with ideas. “At the end of her studies, Julie would like to work part of the vineyard with our own horses. It's a wonderful project!”

Champagne De Sousa: the Cuvée des Caudalies

Today, Maison De Sousa stands out for its perfectionism.

Above all, perfectionism is illustrated by its move towards organic farming in the 2000s and biodynamic farming in the 2010s. “This allows the true taste of champagne to come out. The Chardonnay, which grows on chalky soil, gives our wines a real minerality.” Typical of the terroir of Avize, this small village in the Côte des Blancs where the estate is located.

But De Sousa champagnes have other added values: old vines between 30 and 50 years old which give a lot of roundness, a longer or shorter aging plan compared to other houses, and wines aged in oak barrels.

Their star wine? The Caudalies cuvée , which helped make them famous. 100% Chardonnay, a grape variety typical of Avize, aged in oak barrels. Its defining characteristic is its blend: 50% base wine and 50% solera blend (a mixture of wines from different years, a "perpetual reserve"). This method results in a wine with great power on the palate and widespread success.

Champagne De Sousa: a success in Japan

This perfectionism is also evident in another vintage that pays homage to Japan: the Umami vintage.

There's sweet, salty, sour, and bitter, and then there's umami, a Japanese word meaning "savory," and one of the five basic tastes. This vintage resonated throughout the culinary world, notably with Pierre Hermé and the Japanese chef Sadaharu Aoki, who immediately embraced it.

“We had been working with Japan for many years, and we traveled there frequently. We were therefore very sensitive to the concept of Umami, a flavor found in hundreds of cuvées. We wanted to make a champagne that did it justice. This required special winemaking work: old vines that give more concentration, vinification in oak barrels, lees stirring, a blend of Chardonnay and Pinot Noir, a long aging process… in short, a complex and opulent wine!”

And their work is paying off. In addition to establishing themselves among the finest Champagne houses , partnerships are being formed. “Olivier Leflaive from Burgundy approached us to expand his range. So we produce their Champagne : Valentin Leflaive. They manage their brand and distribution, but we act as oenologists and consultants.”

Today, their ambition is to expand the estate and create new vintages that reflect their perfectionism and love for this profession.

Tiphaine (Les Grappes)