History and Origins
Family winemakers since 1776, carrying on the necessary traditions of patience and know-how to produce Champagnes of grand finesse. With 7.5 hectares of vines on approximately 50 plots mainly in Verzy with seven grape varieties (Arbanne, Petit Meslier, Pinot gris, Pinot Blanc, Pinot Meunier, Pinot Noir et Chardonnay). An exceptional terroir, Chardonnay widely predominant in the east, while Pinot Noir grows in the west. On the clay and limestone soils, Verzy holds the famed ‘Grand Cru’ status.
Philosophy and Methods
Sebastien has been using environmentally friendly farming techniques since 1997. In 2008, a logical development led him to engage in biodynamic wine growing. The approach, for him, essential in order to bring out the true “taste of the terroir” and give soul to the heart of the wines. The soil of young vines is tilled using animal draught power (horses) to keep the land from compacting. Grapes are harvested when fully ripe and sorted grape-by-grape to draw out the best possible juice. By moderately and carefully intervening, they remain committed to helping the vines flourish. Most of the work is carefully done by hand, continuing the on-going objective to focus on quality over quantity.
Intention and Production
Working with natural yeasts from the grapes for fermentation, the wines are then aged sur lie in barrels or in vats to produce complex and full-bodied expressions. After bottling, bottles are set aside in the cellar for approximately 2 to 6 years according to the cuvées, which is the minimum ageing time for creating fine Champagne. Each one reveals the original balance of the terroir, steady quality and hard work for a consistent and utterly unique Mouzon-Leroux style and taste.