When you say “Leclerc Briant”, you say “Hervé Jestin”. The Bretagne-born chef de cave is known for his unconventional ways of making champagne and unique experiments; Abyss probably the most sensational example. Abyss is transported to Bretagne, where the champagne is put
It’s November 2020 when I receive a message from Fiona Perrin on Instagram. “Hello, happy to connect! I’m super surprised to see someone else promoting natural champagne!” Fiona tells me she owns a champagne business that sells and promotes natural champagne in
If natural champagne was a card game, Pascal Agrapart would have the best hand. Located in prime location la Côte des Blancs in Avize, he owns some of the oldest vineyards of the region (average vine age is +40 years!). Although focused
Everything you’ve read about organic champagne also goes for biodynamic champagne. However, biodynamic growers take it one step further by thinking of the vineyard, our planet and the cosmos as living organisms. Their movement started at the beginning of the twentieth century.
Organic and biological are one and the same thing. When champagne growers work organically, they don’t use pesticides or artificial fertilisers in the vineyard. They nurture the soil the natural way, for example, through green manures and organic compost. Organic champagne growers
Breakfast in champagne is my second favourite thing to do after, well, drinking natural champagne. Stepping outside your hotel and walking to a lovely little café gives your champagne trip that little extra, especially when you’re treated to delicate pastry and good
After a long day of champagne drinking, nothing is better than a luxury suite with rain showers and piles of pillows. Lucky for you, hotels in Champagne are a treat! Well, at least my favourites are. Check them out below. 1. Le
When it comes to natural champagne, wine shops and delis are your friend. Natural champagne makers don’t produce thousands of bottles like the big houses do, which is why they don’t sell their products to anyone who comes along. Therefore, it can
Restaurants in Champagne- I love ’em! As star chef Michael Nizzero pointed out, dining in Champagne is something else. Chefs pay a lot of attention to the champagne menu, and natural champagne is often well represented as just like local ingredients, they
Oh, Jacques Selosse champagne! I find it really hard to put my love for this cult brand into words. I will, though. The Selosse family is the perfect natural champagne example, as they’re all about terroir, non-interference and experimentation. In fact, Anselme