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Brut Nature — also called Zero Dosage or Non Dosé — is Champagne made without any added sugar after disgorgement. The dosage is the small addition of sugar dissolved in wine that most Champagne producers add to balance acidity and round out the final flavour. Brut Nature contains between 0 and 3 grams per litre of residual sugar — none of it added, all of it from the natural fermentation of the grape itself.
The result is Champagne in its most unmanipulated form — the terroir, the vintage, and the winemaker’s decisions in the cellar are the only things in the glass. Hélène Charbaut’s La Charbauterie, La Pirouette, and La Crayère are all Brut Nature — zero dosage, the wine expressing exactly what the Premier Cru vineyards of Mareuil-sur-Aÿ and Bisseuil produced in 2022.
Explore Hélène Charbaut wines
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Winemaking families in Burgundy and Champagne — who they are and why we import their wines.
Holiday Wines 2026
Our picks for the table, the gift, and the cellar — across every price point on the list.
Winemakers we work with
Le Grappin
Andrew and Emma Nielsen. Wines from specific, organically farmed parcels across Burgundy and Beaujolais, made and bottled by hand.
Domaine Amiot et Fils
Ten generations in Morey-Saint-Denis since 1702. Named Vigneron de l’Année 2026 — Bourgogne by the Guide Hachette des Vins.
Domaine Charlopin-Tissier
Yann Charlopin and Justine Tissier brought two family vineyard holdings together in 2013. Gevrey-Chambertin winery with vineyards across the Côte de Nuits and the Côte de Beaune.
Domaine Buisson-Battault
Fifth-generation family domaine in Meursault. Farming the same plots since the 1920s, across fourteen appellations from Bourgogne to Premier Cru.
Mark Haisma
Australian-born, trained at Yarra Yering in Victoria. Based in Gevrey-Chambertin since 2007. Named one of Tim Atkin’s Top 25 Producers to Watch.
Champagne Pierre Deville
Fourth-generation grower in Verzy Grand Cru, working five hectares of chalk soils on the Montagne de Reims. Biodynamic farming, hand harvesting, indigenous yeasts, old oak.
Champagne Antoine Bouvet
Fifth-generation grower farming 5.5 hectares across Mareuil-sur-Aÿ, Bisseuil, and Avenay Val d’Or. Biodynamic, old oak only, with some wines resting four or more years before release.
Champagne Hélène Charbaut
Fourth-generation grower in Mareuil-sur-Aÿ and Bisseuil, working a family cave that dates to 1937. All five cuvées are Premier Cru: four single-variety wines and a Pinot Noir-led blend.
Champagne Pascal Lejeune
Family domaine on the south-facing slopes of the Coteaux Sud d’Épernay. One of the first in Champagne to plant cover crops between vine rows.
