Your Guide to Organic, Biodynamic and Natural Wine



Champagne Fleury

Here, where the Seine receives its first tributaries, are the limestone slopes of Southern Champagne called “Côte des Bar.” The Fleury family has been cultivating vineyards here for many generations.Emile, the grandfather, was the first to establish grafted Pinot noir in the area, after the invasion of phylloxera. His son Robert, as a pioneer in the Aube, released in 1929 his first bottles from his own harvest and aimed to produce a quality Champagne.Jean-Pierre wanted to be an astronomer. In 1962, he took on the family business, cultivating according to the chemical practices of the time. 1970 he discovered biodynamics, an alternative system of agriculture based on the alliance of he universe and the earth. He began ecological farming: mechanical weeding, organic contribution of manure. In 1989, the transition into biodynamics was done naturally, initially on a section, then on the whole estate in 1992. He thus became the biodynamically cultivating Champagne producer.The results could not wait. In 1993 Jean-Pierre was elected “winegrower of the year” by GaultMillau. Each year since, international recognition has been rewarded to some cuvées of the Champagne Fleury range : Silver medal at International Wine Challenge 2002 for Brut vintage 1996, Prix des Vinalies 2005 for Rosé brut, two stars “Coup de coeur” by Guide Hachette des Vins 2006 for Blanc de Blancs doux 1997.


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Great-grandchild, grandchild and son of winegrowers, David Léclapart grew up with the rhythm of the vineyard and winemaking. After completing a non-winemaking curriculum, he graduated from the agro-biology school of Beaujeu and returned to his vineyard with the urge to learn, a passionate desire to work in harmony with nature and a vital need to respect life (from the vineyard to the glass). The biodynamic approach became his motto as he started to learn the hard work of winemaking. He experienced doubts and obstacles but remained focused on his mission. This farming philosophy enabled him to achieve and respect four principles: purity, energy, pleasure and ecology. Working his vineyard with biodynamic treatments gives it the opportunity to re-grow following the solar and natural forces, consequently offering you purity, energy and pleasure.David’s work in the cellars follows the same principles. He stays away from any enological technologies that would soil or harm the essence of his A.O.C. Only the combination of soil, climate, wine and workmanship stimulates his winegrower spirit. Today, David works on almost 3 hectares in monocru (Trépail, 1er cru); 90% of his vineyard is made of chardonnay grapes that are used to make his champagne and the rest is pinot noir grapes that David uses to make Coteau Champenois red or Champagne rosé from maceration.


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Champagne Françoise Bedel’s founder was born in the small village of Crouttes sur Marnes’, the Champagne region. This Champagne house has been around for 2 generations, with the 3rd about to join. Champagne Bedel has 7 hectares under vine, with Pinot Meunier, Pinot Noir, and Chardonnay grapes, accounting for 78%, 9% and 13% of planting respectively. Our Champagnes are produced from all three varieties.Life and respect of nature are essential values for Françoise Bedel, her family and her friends. In order to leave a sound and living domain for her children, she introduced biodynamic viticulture in 1998, allowing her to achieve harmony with her job and personal life.This viticulture method precludes the use of any synthetic chemical products (fertilizers, herbicides, pesticides, or insecticides) and acknowledges the fact that the earth is a living organism. In this regard, our domain is considered a living body. Our goal is to make a well balanced, high quality and harmonious wines.The Champagne Françoise Bedel is domain produced, using traditional methods only, ranging from pressing of the grapes to ageing of the wines in cellars to manual remuage.


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