As a child, Cyril helped his grandparents in the vineyards of the estate, that's when he knew that...
Champagne Olivier et...
Located on hillsides overlooking part of the Marne, near Château-Thierry, the vineyard...
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Champagne Guy Charbaut
Champagne, Champagne,Champagne premier cru
The Guy Charbaut Champagne House is a family estate located in the heart of the best wines of the region...
It is in the largest wine-growing commune in Champagne, in Les Riceys-Bas, that Joffrey and his father cultivate about fifteen hectares of vines. Pinot Noir, Pinot Meunier and Chardonnay are used to make wines that are gourmet, balanced and subtle.Lire plus Learn more
It is in the largest wine-growing commune in Champagne, in Les Riceys-Bas, that Joffrey and his father cultivate about fifteen hectares of vines. Pinot Noir, Pinot Meunier and Chardonnay are used to make wines that are gourmet, balanced and subtle.
The history of the estate dates back to 1675. It is a family vineyard and I am proud to represent the 14th generation of winegrowers in the family. Today, my father and I cultivate nearly 15 hectares of vines, and after a Bts viti-oeno training, followed by business studies in wines and spirits, I applied the methods I learned at school, particularly to modernise our house. We have set up cellar visits, and visit our private collection of old wine-growing equipment. I invest in 2CV Charleston to make wine tours to our customers, on reservation. We have put in place one of two rows of grass cover, as well as cultivation methods adapted to our terroir, in order to provide reasoned and reasonable viticulture.
We are very attached to the biodiversity of our vineyard plots as well as to our wonderful clayey-limestone soil. My passion for wine comes from my family and it was obvious to me to follow in the footsteps of my ancestors. While bringing a know-how and techniques complementary to those existing, with obviously my touch of modernity. Since I was a child, I have been following my father's example, and now we are developing the company together. What I like most about my job is the contact with customers who come to be interested in our region and especially our terroir of the Côte des Bar: it is always very enriching.