Champagne Michel Fagot

In the heart of the prestigious vineyards of the Montagne de Reims, in the village of Rilly-la-Montagne, Michel Fagot's estate extends over 15 hectares. The grape varieties present are Chardonnay, Pinot Noir and Pinot Meunier. With work and knowledge, the elaborated Champagnes are refined and elegant! It was in 1990 that Michel Fagot decided to transfer the estate to his son Olivier. Just as passionate as his father, he is committed to work and seeks to transmit to his wines a strong identity that would be the pure expression of the Champagne terroirs. Olivier proudly represents the 5th generation and is committed to honouring his ancestors. The work of the soil and the vines is essential for a healthy and particular vineyard. Olivier follows the path of biodynamics and in this spirit the champagnes produced are as healthy as the soil and natural. A fascinating job that Olivier has taken to heart, his environment inspires him and he travels through his vineyard from the first light of the Sun to taste his grapes and observe his vines as the days go by. Biodynamics and sustainable agriculture are very important for Olivier Fagot who has inherited this estate in a long family tradition and who wishes to do the same.

Our story

The family tradition is indeed long, it begins in 1903 with the marriage of Adrien Fagot and Berthe Rousseau, a marriage between daughter and son of a winegrower, one merchant and the other nurseryman. This marriage gave birth to a son, Michel Fagot but also to the first vintages of Champagne Fagot! A fruitful union. Their son became a true vine technician, he took the position of vineyard manager. E, 1950, he took over the business and created the Champagne Michel Fagot brand. Finally, after 40 years at the head of this estate, he passed it on to his son Olivier. It is driven by the same passion as his ancestors that Olivier is now at the head of a prestigious Champagne house. The 15 hectares are classified as Premier Cru and their south-eastern orientation gives them a great finesse. On the mosaic of soils (soil mixed with plants, chalk, clay, limestone, silt, sand and marl), the 30-year-old vines flourish. The press is traditional and the ripe grapes, tinged with a beautiful golden colour, have passed through it. This stage sometimes lasts more than 3 hours! The juices obtained are isolated, tasted and analysed and then fermented. Aging is not a fast process, but it is essential to give it time. Indeed, the bottles are kept in cellars for several years. 3 years for non-vintage crudes and around 8 years for vintages. This allows them to acquire a rich and intense bouquet.