The Moutard champagne house has been in the family since the 17th century and has been owned by several generations. It lies in a picturesque landscape on the sunlit slopes of the Côte des Bar, in the south of Champagne. The soil of the Côte des Bar, which consists of clay and limestone, gives the area's traditional grape varieties, Pinot Noir and Chardonnay, particularly full and fruity aromas that are highly valued by connoisseurs. All of Moutard's wines and champagnes are made from our own grapes or from grapes purchased from friendly winemakers. So that the champagnes are perfectly ripe and can be enjoyed immediately, they mature in the cellar for at least three years; for vintage champagnes it is ten to fifteen years.

The Moutards' story begins in 1642. Old winery books document these early activities as winemakers, on which the family tradition is based. Champagne production is the fruit of a real tradition and over time each family develops its own techniques, which they continue to improve.

Manufacturer's address: Champagne MOUTARD Père et Fils, 6 Rue des Ponts, 10110 Buxeuil, France

Terroir: Clay-limestone soils on the Côte des Bar
Alcohol content: 12%
Plot: “Vignes Richardot” with a yield of only 6,700 bottles per year
Harvesting and further processing: manual harvesting, pneumatic pressing, bottling in thermoregulated tanks, cold filtering at 7°C.
Vinification and aging: Fermentation between 18° and 20°, then stopped malolactic fermentation to preserve the fresh fruit and liveliness of the champagne, then bottle fermentation at 15°C. Maturation on slats for at least 36 months, bottling in spring (April-May).
Dosage: 3 g/liter
Drinking temperature: 8 - 10°C
Contains sulfites