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Champagne Laurent Bernard

A microbiology engineer by training, Laurent Bénard has a sensitive and rational approach to Champagne. He is committed to acting sparingly and thoughtfully.

“When I took over the estate, I realized the lack of balance in the vines and the lack of personality in the wines. The application of a more thoughtful viticulture has allowed greater exchanges between the vines and their ecosystem, thus offering a greater richness in the wines »

The sulfur-free work experimented by Laurent since 2010 means that the purity of the wine is not inhibited and each juice is vinified in the container that allows it its most beautiful expression (wood, enamelled steel, stainless steel, etc.).