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Champagne Soutiran

Located in the heart of the Montagne de Reims, our village of AMBONNAY benefits from the prestigious "Grand Cru" distinction. The grapes that grow there enjoy a great reputation and are very popular...

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(51) Marne

Located in the heart of the Montagne de Reims, our village of AMBONNAY benefits from the prestigious "Grand Cru" distinction. The grapes that grow there enjoy a great reputation and are highly prized by the trading houses. Pinot noir and chardonnay are planted on hillsides facing South, South-East guaranteeing very good sun exposure. The floors are made of flush chalk. This consists of fossilized marine microorganisms (coccolite), whose absorbent properties allow soil drainage. Its capacity to retain water (about 600 l per m3) constitutes a reserve for the vine in dry periods. AMBONNAY chalk is particularly rich in magnesium. This typical character of the village's terroir brings a minerality to the wines that is expressed by salty and iodine notes.

Our story

After a military career that began in 1936, Gérard SOUTIRAN returned to winegrowing, the profession he had learned in his youth. He took over the vines from his former tutor and strengthened his estate thanks to the vineyard of his wife Solange. In the 1950s, he was the first to affix the name SOUTIRAN to a bottle of champagne. In 1969, Alain, the eldest of Gérard's 4 children, created his own structure with his wife Roselyne. They are committed to developing their business and create their range of champagne under the name SOUTIRAN PELLETIER. In 1989, after studying business, Valérie, Alain's eldest daughter, joined the family business. It takes over the management and develops the commercial activity. The brand will become "Champagne SOUTIRAN" to facilitate its approach to export markets. In 1999, Patrick Renaux, Valérie's husband, joined the company in his turn. He initially assumed commercial functions and over the years took over the production and elaboration of wines. The estate is now run by the couple Patrick and Valerie Renaux-Soutiran

Other little stories

Time is one of the most important raw materials.... 5 to 8 years of patience are necessary to develop our vintages and bring them to maturity. Well beyond conventional practices, this long rest in our cellars reveals the structure of the wines, refines the effervescence, contributes to their complexity. This complexity also comes from the blending of a wide range of aromas from vinification in wood and stainless steel and the special attention paid to reserve wines. The most beautiful parcels are vinified in Burgundy oak barrels, providing an additional organoleptic profile during blending. These wines enrich the House's most noble vintages. A real treasure of the estate, the reserve wines guarantee the continuity of the style of the vintages. Always of very high quality, the wines chosen are kept in large stainless steel tanks, thus preserving their freshness over time. Through a system of perpetual rejuvenation, many years of harvesting are accumulated in the same tank. The richness of old wines blends with the tonicity of the wines of the year. From this know-how come rich and distinguished vintages in which the terroir is expressed in filigree. When tasting, the aromas are expressive, affirming themselves with intensity. In the mouth, the champagnes are fleshy, dense, often creamy in texture, underlined by a salty minerality from our chalky soils.

Champagne is a great wine.... Our ambition is to make people discover, through our work, all the richness and diversity of "Champagne Wines". Faced with the standardization of taste dictated by mass production, we defend the notion of terroir and artisanal know-how; these values that are our roots and that make the authenticity of our champagnes. Our convictions, supported by the confidence of professionals, the enthusiasm of consumers and the recognition of the press, motivate us to continue on the path of uniqueness.

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