Champagne

Most of the Champagne consumed in the world is made by large négociant houses — Moët, Veuve Clicquot, Bollinger, Krug — who buy grapes from hundreds of growers across the region, blend them across villages and vintages, and produce consistent, recognisable wine in millions of bottles. The system works. The wines are reliable. The brands are among the most recognised in the world. The Champagne on the Amitié list is made differently.

Every producer here farms their own vines, makes their own wine, and bottles under their own name. No purchased grapes, no blending across hundreds of sources, no house style to maintain across millions of bottles. The result is wine that tastes like somewhere specific — a named lieu-dit in Grand Cru Verzy, a Premier Cru parcel in Mareuil-sur-Aÿ planted in 1958, a single plot in Bisseuil farmed biodynamically since 2013. Terroir rather than brand. Vintage character rather than consistency. The producer’s own decisions in the cellar rather than a winemaking team’s brief.

All four producers ferment with indigenous yeasts. All use old oak rather than stainless steel. All bottle at zero dosage or close to it. All farm organically or biodynamically. These are the convictions of producers who believe Champagne should express where it comes from.

Champagne Pierre Deville — Grand Cru Verzy
Fourth generation. Alban Corbeaux farms 2.2 hectares biodynamically on Grand Cru chalk in Verzy — the same village Krug sources significant fruit from, rarely named on a label. Every wine fermented and aged in old oak barrels. Zero dosage throughout. Around 1,300 bottles per cuvée. The most cellar-intensive Champagne on the Amitié list.

Champagne Antoine Bouvet — Mareuil-sur-Aÿ, Bisseuil, Avenay Val d’Or
Fifth generation. Antoine farms five and a half hectares across three Premier Cru villages biodynamically. No stainless steel anywhere in the cellar — everything in old oak. Some wines age four years before release. Zero or low dosage throughout. The next allocation arrives late November 2026. Join the pre-arrival list →

Champagne Hélène Charbaut — Mareuil-sur-Aÿ and Bisseuil
Fourth generation. Five cuvées — each a single grape variety, a single expression of Premier Cru terroir from a historic cave the family has worked since 1937. La Crayère is 100% Chardonnay from vines planted in 1963. La Pirouette is 100% Pinot Noir from a single plot planted in 1960. Next allocation expected spring 2027. Join the pre-arrival list →

Champagne Pascal Lejeune — Coteaux Sud d’Épernay
Family domaine in Moussy on the south-facing slopes of the Coteaux Sud d’Épernay. Among the first producers in Champagne to plant cover crops between vine rows. HVE certified. 4.4 hectares across three villages.

Champagne Adrien Renoir — Grand Cru Verzy
Fourth generation. Four hectares of massale selection vines in Grand Cru Verzy — three specific lieu-dits planted between 1961 and 1971. Certified organic since 2020. Barrel fermented, zero dosage throughout.

Every Champagne on the Amitié list is imported directly from the producer’s cellar to our temperature-controlled warehouse in California.

What is grower Champagne? →
Champagne glossary →
New to Amitié Wines? Start here →