The Champagne house Moutard has been owned by the family since the 17th century and for several generations. It is located in a picturesque landscape on the sun-drenched slopes of the Côte des Bar, in the south of Champagne. The soil of the Côte des Bar, consisting of clay and shell limestone, gives the traditional grape varieties of the region, Pinot Noir and Chardonnay, particularly full and fruity aromas that are highly prized by connoisseurs. All Moutard wines and Champagnes are made from their own grapes or from grapes purchased from friendly winemakers. To ensure that the Champagnes are perfectly matured and can be enjoyed immediately, they age for at least three years in the cellar, while vintage Champagnes age for ten to fifteen years.

The history of the Moutards begins in 1642. Old cellar books attest to these early activities as winemakers, on which the family tradition is based. Champagne production is the fruit of a true tradition, and every family develops its own techniques over time, which it continues to improve from then on.

Producer address: Champagne MOUTARD Père et Fils, 6 Rue des Ponts, 10110 Buxeuil, France

Terroir: Clay-limestone with Kimmeridgian layers (like in Chablis). In fact, the Côte des Bar is closer to Chablis than to Épernay.
Alcohol content: 12%
Harvest and processing: Traditional farming. Compost made from manure and grape stems. Hand-harvested, bottled in temperature-controlled tanks, cold-filtered at 7°C.
Vinification and aging: Short maceration on the skins. Fermented in 2nd and 3rd-year barrels previously used for white Burgundy. Aged in neutral barrels. 6 years on the lees (72 months) on the lees. Zero dosage (dosage zéro)!
Drinking temperature: 8–10°C
Dosage: 3 g/liter
Contains sulfites